Thursday, July 5, 2012

Lemon Tea Brown Rice

This morning I was looking at all the varieties of tea in the cupboard and started to think of the possibilities, first up, Lemon Blossom herbal tea by Stash.

For dinner decided on artichoke and Brie stuffed organic chicken breasts with Bok Choy and brown rice.
For the brown rice:
6 bags of Lemon Blossom caffeine free herbal tea
4 cups of boiling water
2 cups of brown rice
1 Tablespoon butter
salt and pepper, to taste
2 Tablespoons pine nuts, toasted
Earlier in the day, boil water and pour over tea bags to steep for several hours. Remove tea bags.
Combine tea and brown rice in a pot and bring to a boil,  turn heat down to simmer, place lid on pot and cook for about 50 minutes, until all the liquid has been absorbed. Add butter and salt and pepper and let sit for a few minutes.
Note: the ingredients in this tea are rosehips, lemongrass, orange peel, hibiscus, lemon flavor, safflower and grapefruit flavor.
What teas are in you cupboard that could be used to flavor your dishes?

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