catfish and lemon rice

It’s a fairly recent discovery of mine that I loves me some catfish. Some fish is just too … fishy for me, but catfish isn’t one of them. The first time I tried to make it, it just stuck to the pan and fell apart and it wasn’t as satisifying all broken up into a bunch of pieces. This time though, it came out perfectly and I was excited. I even tried to make lemon rice for the first time. Usually when I have flavored rice, it’s from a box. The problem with that though is that usually the spices are too strong or it’s too salty. My lemon rice was awesome, if I do say so myself.

Lemon Rice
1 cup long grain/wild rice
1 T olive oil
1 T butter
1/2 medium onion, chopped
1 garlic clove
1/2 can chicken broth
1 1/2 c water
few sprigs of fresh thyme
grated lemon rind of one lemon
little lemon juice

Heat up oil & melt the butter. Sautee the onion and garlic for about 2 minutes. Add rice and coat it in the oil & butter for about 3 minutes, until toasty. Add chicken broth and water (you may need to add slightly more, should cover the rice by about a few inches). Add fresh thyme. Heat to boiling, then drop it down to a simmer. Cook for about 20 minutes. Near the end of the cooking time (about 15 minutes or so), add the lemon rind. After cooking, add a little lemon juice, stir it up and enjoy!