1 Cup Basmati Rice (or rice of your choice, it just means cooking times will vary)
2 1/4 Cups Chicken Stock
Juice and Zest of 1 Lemon
1/4 Cup Finely Chopped Flat Leaf Parsley
In a medium sized saucepan, bring the chicken stock to a boil.
Add your rice and cook according to cooking times on the packet directions.
Once the rice is cooked, strain and fluff with a fork.
Add the lemon juice, zest and parsley and toss through the rice.
Now you’re done and ready to serve.
I found this recipe on a lovely little blog called Loving My Domestic Life.