Whole grain brown Jasmine rice is slowly simmered in chicken stock, lemon juice and sweet yellow pepper to make a satisfying and very healthy lunch or side dish.
1 cup of whole grain brown jasmine rice. 2 1/2 cups of chicken stock (may use water for a vegetarian dish – just salt as necessary) 2 tablespoons of honey Juice and zest of 1 lemon Several grinds of the pepper mill 2 sweet yellow peppers, in large cubes or strips 2 tablespoons of extra-virgin olive oil
2 tablespoons of tomato paste
Basil leaves for garnish
Combine all of the ingredients in a medium pot. Cover, bring to boil and reduce to a simmer, stirring occasionally. Cook for about 35 minutes, or until rice is tender and still moist.