| 20 |
| Serves: people |
A fragrant side dish rich in fibre and vitamin C. If you prefer you can use olive or rapeseed oil instead of groundnut oil.
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INGREDIENTS
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INSTRUCTIONS
- Put the rice in a sieve and rinse under running water. Peel long strips of rind from the lemon.
- Heat the oil in a saucepan pan and add the lemon rind. Cook for 2 minutes.
- Add the rice and stir well to coat. Add 450ml of water and bring to the boil.
- Lower the heat, add a little salt, cover the pan with a lid and simmer for 10 minutes until the rice has absorbed all the water.
- Turn off the heat. Squeeze in the juice of ½ lemon. Fluff the rice up with a fork and serve.
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