Lemon-Thyme Rice

Lemon-Thyme Rice

Serves 8, but can be cut in half to serve 4. I made this with fresh-made stock with no seasoning and found that no salt is necessary.
4 ½ cups low fat chicken stock 1 ½ cups wild rice ½ teaspoon salt, optional 3 cups low fat chicken stock 1 ½ cups converted white rice ½ teaspoon salt, optional	juice and zest of 1 lemon 2 tablespoons fresh thyme * 1 tablespoon honey salt and pepper to taste 1 cup peeled, seeded and dices tomato, optional

Bring 4 ½ cups stock to a boil and add wild rice and salt. Reduce heat, cover and cook for about 45 minutes until rice is done.

Bring 3 cups stock to a boil and add the converted rice and cook for about 20 to 25 minutes until rice is done.

In large sauté pan over medium-high heat, combine wild rice, white rice, lemon juice, zest and thyme. * Cook until the liquid had evaporated. Add honey and season to taste with salt and pepper. Fold in tomato.

Serve warm with Lemon Chicken.

* Use a few sprigs of fresh thyme tied in a bundle with kitchen twine. Place in the pan with the other ingredients. When cooked the bundle can be pulled from the dish using tongs.

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