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Serves: 4

Lemon Rice

Prep Time
15 min.
Cooking Time
30 min.
Method
Indirect
Prep Time
15 min.
Cooking Time
30 min.
Method
Indirect

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

Instructions

    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

Ingredients
Instructions

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