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  • Writer's picturerodica godlewski

a refreshing dish of rice

I was recently sent a wonderful selection of RightRice. I always look for ways to make my dishes more flavorful and this rice is just perfect. RightRice is made from 90% nutritious vegetables and delivers more than 2X the protein, 5X the fiber and almost 40% less carbs than a bowl of white rice. What I like about it, is the flavors it comes in. Besides the Original flavor there are also three seasoned flavors: Lemon Pepper, Spanish and Garlic Herb. For this dish I used the Lemon Pepper and I thought it came out so flavorful. I am dying to try the Spanish one as well.


  • 1 bag, 7oz lemon pepper RightRice

  • 1 1/3 cup vegetable stock

  • 1 tablespoon olive oil

  • 2 leaves purple kale chopped

  • 1 small lemon, sliced

  • 3 asparagus springs, boiled, blanched and halved

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon grated parmesan

  • a few dill springs


  1. In a medium pot, add the vegetable stock and simmer on medium until it starts to boil. Add the rice and mix to incorporate. Boil for an additional minute, cover with a lid and let sit for 12 minutes.

  2. Meanwhile heat the olive oil in a non-stick pan and when the oil is hot add the chopped kale and the lemon slices. Sauté for about 3 minutes and then remove from the heat.

  3. To plate divide the rice between two serving dishes, top with the kale chips, lemon slices and asparagus. Season with salt and pepper and decorate with the grated parmesan and dill springs.

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