January 21, 2014

rice with thyme, parmesan, and lemon

I know that we are technically in the heart of comfort food season, but there is something in me that always craves fresh herbs and bright citrus around this time of year.

It was with these cravings that I quickly threw this lunch together.

I heated leftover rice (pasta would work great as well), drizzled it with olive oil, sprinkled it with salt, pepper, fresh thyme, and grated parmesan, and then squeezed a quartered lemon over it.

This lunch would be great to make in a large quantity and then reheat or pack to work throughout the week.

It tastes a little bit like Spring.

Happy lunch time,

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