Ingredients
2 cups basmati rice
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon brown mustard seeds
3 cups water
3/4 teaspoon salt
3 tablespoons cilantro, chopped
Zest of 1 lemon
Juice of 1 lemon

Instructions
1. Using plenty of running water, rinse rice until the water runs clear. 

2. Place oil and butter in a saucepan over medium-high heat.  When the butter melts, add the mustard seeds and cook 2 minutes or until the seeds begin to pop.  Add the rice and stir until well coated.  Add water, salt and bring to a boil.  Cover, reduce heat to low and simmer 15 minutes or until the liquid is absorbed and rice is tender.  Remove from heat; let stand, covered, 5 minutes. 

3. Stir in cilantro, zest and juice.  Serve. 



Comments
Rice is a favorite and it’s always great to find new ways to prepare it.  I found this recipe in the 2009 Cooking Light Annual, made a few tweaks, and we loved it.  It was citrusy and lovely. 

Shown here with Bistro Roast Chicken.