Savoury lemon rice

Name: Savoury lemon rice
Yield: 6
Ingredients: 1 Tbsp Olive oil, to coat rice and more to drizzle over to serve; 1 ½ cups Brown rice (Main); 2 Lemons, zest of 1-2 and juice of both (Main); 1 tsp Sea salt flakes; ½ tsp Ground turmeric; 1 Star anise; 3 Bay leaves; 2 ½ cups Chicken stock, hot; 2 cups Roast vegetables, chopped (we used eggplant, capsicum, cauliflower and garlic cloves) (Main); 1 Spring onion, chopped; 1 handful Chopped fresh coriander, or parsley; 1 handful Pumpkin seeds, roasted; 1 handful Dried cranberries, or a few dates, chopped (optional); 1 drizzle Pesto, per serving

for 6 people

Tamara West

Warren Elwin

Food writer

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Ingredients

1 Tbsp	Olive oil, to coat rice and more to drizzle over to serve
1 ½ cups	Brown rice (Main)
2	Lemons, zest of 1-2 and juice of both (Main)
1 tsp	Sea salt flakes
½ tsp	Ground turmeric
1	Star anise
3	Bay leaves
2 ½ cups	Chicken stock, hot
2 cups	Roast vegetables, chopped (we used eggplant, capsicum, cauliflower and garlic cloves) (Main)
1	Spring onion, chopped
1 handful	Chopped fresh coriander, or parsley
1 handful	Pumpkin seeds, roasted
1 handful	Dried cranberries, or a few dates, chopped (optional)
1 drizzle	Pesto, per serving

Directions

In a saucepan heat olive oil and add rice, stirring to coat grains well. Add the zest of 1-2 lemons, sea salt, ground turmeric, star anise and bay leaves. Stir until rice is hot, about 3 minutes.
Carefully add hot chicken stock and the juice of 2 lemons. Simmer, stirring often, until the liquid has all but evaporated. Cover very tightly (using a sheet of foil, and tying a tea towel around the lid if necessary). Turn off the heat and leave for 15 minutes.
To serve, remove spices and fluff up rice with a fork. Season with pepper, a squeeze of lemon and a big glug of olive oil. Add chopped roasted veges, spring onion, chopped parsley or coriander and some roasted pumpkin seeds. You can also add dried fruit, such as cranberries or chopped dates.
Serve with a dollop of pesto.