• People

    Serves : 4

  • Prep Time

    15 min.

  • Cooking Time

    30 min.

  • Method



the Ingredients

Lemon  Rice 346X318
  • 1 lemon
  • 240ml chicken broth
  • 120g rice
  • 80g butter
  • 1 stalk lemon grass
  • 3 sun-dried tomatoes
  • 30g frozen peas
  • Salt and pepper


Great as a side dish with chicken wings!

In the kitchen:
  • Peel the lemon and cut into slices. Cover the bottom of a clay pot with the slices. Pour the chicken broth over the lemon slices. 
  • Rinse the rice with water at least three times, until the water is clear. Drain and pour the rice into the clay pot.
  • Cut the butter into cubes and chop the lemon grass and put it all into the clay pot together. 
  • Put the sun-dried tomatoes into lukewarm water. After ten minutes, drain and slice them. 
  • Add the peas and sun-dried tomatoes to the clay pot. Stir into the other ingredients. 
  • Add salt and pepper to taste.
At the barbecue:
  • Prepare the barbecue for indirect heat, approx. 150°C. If using a charcoal barbecue you need approx. half a chimney starter of lit briquettes. 
  • Cover the clay pot with baking paper. 
  • Place the clay pot in the middle of the grate and close the lid and let the rice absorb all the liquid. This will take approx. 30 minutes. 
  • Remove the clay pot from the barbecue and let stand for at least 15 minutes for serving.
  • Then serve hot together with different kinds of meat.

Additional equipment: Clay pot

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