Today, a super, super light recipe, Apollo rice with thyme and lemon. A fragrant first course that should be complemented with proteins such as legumes.
Apollo rice is a long-grain rice, fragrant, very Italian, and extraordinary. I learned to use it instead of basmati rice, which is not Italian. The term basmati is only allowed by law if the rice comes from India (so non-EU countries).
So don’t think of buying basmati rice produced in Italy, read the label carefully, it’s surely just packaged in Italy. If it says Italian basmati, be careful because it’s a fraud. Unfortunately, in India, there are not the same strict pesticide bans that we have in the EU, so let’s be careful.
Let’s buy real Italian because it’s worth it. Made in Italy, besides Apollo rice, you can also look for long-grain B rice.
In my search for light, tasty, and low-salt dishes, as I explained yesterday in how to season without salt, I have made lemon my greatest ally.
In this very quick recipe, you will find only rice, lemon juice and zest, thyme, and a drizzle of extra virgin olive oil. Ideal in any season, served warm or cold in the summer.
I’ll leave you some recipes with long-grain rice, prepare them with Italian rice.
As for Apollo rice, I like the one from Salvia
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for Apollo Rice with Thyme and Lemon
- 1 cup Apollo rice
- 1 tsp mixed herbs (mixed)
- 1 lemon
- 2 tbsps extra virgin olive oil
- 1 sprig lemon thyme (fresh)
Steps for Apollo Rice with Thyme and Lemon
Wash the rice very well. Boil the water with a pinch of mixed herbs. Add the rice and cook for about ten minutes.
Drain very well and let it dry a bit on a clean cloth.
When it’s warm, place in a bowl, add the oil, grate the organic lemon peel, squeeze the juice of half a lemon, sprinkle more mixed herbs and fresh thyme leaves.
Serve warm.
Tips
You can cook the rice by absorption if you prefer, or with a rice cooker.
Of course, if you can use salt, add a pinch, or sauté the rice in a pan with soy sauce.
You can also add a pinch of pepper, some seeds, a pinch of ginger, or add a pinch of curry or turmeric or even saffron in the cooking water.
Storage
Always be careful with cooked rice, it should be eaten at most the day after and kept well-closed in the refrigerator.
