Rosemary Lemon Garlic Seitan And Brown Rice Recipes

Steps:

• Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!

Steps:

• In a saucepan, saute the onion and garlic in oil until tender.
• Add broth; stir in the rice, rosemary and pepper.
• Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
• Remove from heat and stir in Parmesan.

Steps:

• Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
• Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
• Pour in the oil and the lemon juice and cap tightly. Shake well.
• This dressing will keep for a week in the refrigerator. Shake well before serving.
• 12-1 tbsp servings.