Pair this simple side dish with chicken or fish. It goes especially well with Chicken with Two Lemons.
Lemony Sun Baked Rice
3 cups vegetable or chicken broth
2 tablespoons butter, melted
1 lemon, juice and grated zest, divided
1 cup dry white rice, preferably arborio
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
salt to taste
Set Sun Oven out to preheat.
Pour the broth into a stackable pot, cover, and set it in the Sun Oven to heat, about 20 minutes. In a second stackable pot, combine the butter, lemon juice, and rice. Stack the second pot over the broth and cook until rice is lightly toasted, about 10 minutes. Carefully pour the hot broth into the rice, stir well, cover, and continue cooking until the liquid has been absorbed, 25 to 30 minutes. Remove the rice from the Sun Oven. Stir in the cheese, parsley, and lemon zest. Season to taste with salt.
Makes 4 servings.