Categories: Rice, Salads, Sides

Ingredients

• 1 lemon
• 1 tbsp olive oil
• 1 1/4 cups thinly sliced green onions
• 3 cups water
• 1 1/2 cups long-grain white rice
• salt
• 1/3 cup coarsely chopped pitted Kalamata olives
• 2 tbsp chopped fresh parsley

Directions

1. Using vegetable peeler, remove peel from lemon in long strips.

2. Heat olive oil, add green onions and saute until soft, about 2 minutes. Add water, rice, salt and lemon peel. Bring to boil. Reduce heat to low. Cover and cook without stirring until rice is tender and liquid is absorbed, about 20 minutes. Discard lemon peel. Mix chopped olives and parsley into rice. Cover and let stand about 2 minutes before serving.

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