Rice rice rice! Let’s brighten these suckers up, eh? I love the little specks of yellow, orange, and green riddled throughout the long grain rice. The citrus makes it taste fresh and light, a touch of summer. However, I always like some flavor depth, so I toss in some warm and spicy cinnamon. It’s not too strong, but the hint of it is just enough to intrigue your palate!

1 tablespoon extra virgin olive oil

1 shallot (finely chopped)

1 cup basmati rice

2 cups vegetable stock

1 lemon (zest)

1 lime (zest and juice)

1 orange (zest)

1 teaspoon ground cinnamon

In a saucepan, sauté the shallot in oil until golden, about 3-5 minutes over medium heat. Add the rice and stir to combine. Pour in the vegetable stock, switch heat to medium low, and cover. Wait for the rice to cook, about 15 minutes.

When the rice has finished cooking, add all the citrus zests and cinnamon. Fluff with a fork to combine.

Squirt the lime juice over the rice. Serve and enjoy!

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