This is my own invention. A way to get veggies into us and to make use of the veg in the fridge. My hubby’s granny gave us a bowl full of limes from her tree, and I wanted to incorporate them into a savory meal.
This pairs best with a rich and fatty meat like Lamb, but would go well with beef and chicken or on its own.
Ingredients
Diced Vegetables:
Carrots
Zucchini
Brown onion
Leaks
1 baby capsicum
Fresh Herbs:
Thyme
Parsley
Coriander
1 whole lime: zest and juice
1 tbsp Butter
2 tbsp Olive oil
3/4 cup of white rice
1/2 cup vegetable stock
3/4 cup chicken stock
Saute’ your vegetables over medium heat in butter and olive oil, till soft. I’m using a non stick casserole pot. Add your rice and stir fry your vege and rice mixture together for 4 minutes. Add your thyme,parsley and coriander herbs.
Add your stocks and 1/2 tsp lime zest; bring to a boil. Lower the heat to low, put the lid on your pot to steam the rice.
Your rice is cooked when it’s soaked up all the liquid, the amount of time this will take stove top is reliant on your pot. Check every 5 minutes. Don’t scorch your rice!
Fluff your rice with a fork once it’s cooked. Add your lime juice and stir into the rice dish, to give it a fresh lime flavor.
I serve this with lamb chops, the lime flavor cuts the fat.
Give this a try ❤️
Bon Manger!
Grande Mangeur 