1 cup white basmati rice (cooked in 2 cups 9pH Kangen water)
2 tbsp coconut oil
1 large onion, chopped
Sea salt
Pepper (optional)
2 large cloves garlic, finely chopped
fresh lemon juice (from about 1 large lemon)
1/2 cup fresh flat-leaf parsley, chopped
1 tbsp chopped fresh tarragon
Directions:
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.
Stir in the garlic and cook for 1 minute. Add the rice, lemon juice, tarragon, parsley and 1⁄2 teaspoon each salt and pepper and cook, stirring, until it’s absorbed, about 2 minutes.