For this month’s collaboration with Carolina® Rice, I decided to share a quick and delicious Lemon Rosemary Rice & Quinoa side dish that can be paired with a number of different mains. This recipe uses one of Carolina’s newest products—Jasmine Rice with Quinoa, which combines fragrant fluffy Jasmine rice with the protein-packed nutrients and nutty flavor of quinoa.
Because we’re usually cooking for a crowd this time of year, I use two packages of the rice & quinoa blend for this recipe, but feel free to cut this in half if you’d like to make a smaller portion. I do find that this reheats very well, so you can also make half to freeze or refrigerate for later!
Lemon Rosemary Rice & Quinoa
Serves 10
Ingredients
4 cups low-sodium chicken broth (substitute vegetable broth)
1 large lemon, zested and juiced (keep juice and zest divided)
2 teaspoons kosher salt
2 1/2 cups Carolina Jasmine Rice with Quinoa (from two 8.8oz packages)
3 tablespoons extra virgin olive oil
2 garlic cloves, grated
1 tablespoon fresh rosemary leaves, finely minced OR 1 teaspoon dried rosemary
1 small handful Italian parsley, finely minced (about 1/4 cup)
1 teaspoon freshly cracked black pepper
Lemon slices and fresh herbs, for garnish
Directions
Combine broth, lemon juice (reserve zest), and salt in a medium saucepan (with lid) and bring to a boil. Add the dried Carolina Jasmine Rice with Quinoa, stir, cover, and reduce heat to low. Let cook 15 minutes.
Transfer cooked rice into a shallow baking dish or large bowl and spread out. Let rest at room temperature about 5 to 10 minutes to allow the rice to release steam and cool down slightly before dressing. Once rested, add the olive oil, lemon zest, grated garlic, rosemary, parsley, and black pepper. Toss well to evenly distribute ingredients, then taste and adjust seasoning with additional salt and black pepper, as needed.
Transfer to a serving dish, garnish with lemon slices and sprigs of fresh herbs.
