Lemony Brown Rice



  • 1 lemon
  • 1 cup (250 ml) brown rice
  • ½ tsp (2,5 ml) salt
  • 1 tbsp (15 ml) chopped fresh parsley


1. Peel off 4 strips of lemon rind with a vegetable peeler, take care not to peel any white pith with it.

2. Squeeze out lemon juice and add with the rind, rice and salt to a pot with about2½ cups (625 ml) water.

3. Bring to the boil, reduce the heat and simmer with a lid for 20-25 minutes or until cooked. Drain well. Stir in the parsley and serve immediately.

Serve a stew, mince dish or casserole on this rice instead of plain white rice. It is also great with a portion of fish or chicken. Add extra grated lemon rind, if preferred. Another starch is not necessary, so fill your plate with low-carb veggies or a salad.


1. Allow the rice to cool down completely and use as a base for a rice salad. Add any salad ingredients of your choice or add cooked chicken or lentils for a light meal.

2. Add peas or spinach to the rice or sprinkle toasted sunflower seeds over the rice before serving.



Energy 778 kj

Protein 3,7 g

Fat 1,3 g

Carbohydrates 37,3 g

Salt 0,5 g