Italian Lemon Rice

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                            FOOD FUNNY
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Thanks to David Schronce for sharing this with us:

The new supermarket near my home has an automatic water
mister to keep the produce fresh. Just before it goes on, you
hear the sound of distant thunder and the smell of fresh rain.

When you approach the milk cases you hear cows mooing
and witness the scent of fresh hay. When you approach the
egg case you hear hens cluck and cackle and the air is filled
with the pleasing aroma of bacon and eggs frying. The veggie
department features the smell of fresh buttered corn.

I don't buy toilet paper there any more.

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                            TODAY'S RECIPE
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Here is a different way to cook rice, and this dish goes fabulously
with chicken and seafood.

Italian Lemon Rice (Riso al Limone)

6 quarts (6 L) water
3 Tbs (45 ml) salt
1 - 1 1/2 cups (250-375 ml) raw white rice, preferably Italian
2 Tbs (30 ml) butter
3 eggs, lightly beaten
1 cup (250 ml) freshly grated Parmesan cheese
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) lemon zest

Bring the water and salt to a boil in a large pot over high heat.
Add the rice and stir once, reduce the heat and simmer
uncovered until the rice is tender, about 15 minutes. Drain
in a colander. Heat the butter in a large skillet over moderate
heat and add the drained rice. Combine the eggs, Parmesan,
lemon juice, and lemon zest in a small bowl and stir to combine.
Add the egg mixture to the rice and cook over very low heat,
stirring gently, for 3 or 4 minutes. Serve immediately.
Serves 4 to 6.
Received on Sun Jul 18 20:42:55 2010