Lemon Parsley Rice

A couple nights ago I cut my thumb on the fudge lid where I work. No, no blood got in the fudge. Thanks for being so concerned.

However, over the last couple days I have seriously struggled to do anything.

Open the toothpaste container.
Put my hair up.
Type.
Turn the keys in my car.
Unlock my car.
Text.

The list continues. You never realize just how important your thumbs are until they are unusable.

Seriously. Appreciate your thumbs. They’re awesome. Use them to make some delicious rice. I mean, this rice is really good. It has salty capers and flavorful black olives with a zing from the lemon zest and juice.

Lemon Parsley Rice
Adapted from Foodandwine.com

1 cup brown rice
1/4 cup olive oil
2 tbsp lemon juice
1/4 cup fresh parsley, chopped
1/4 cup black olives, drained and rinsed
2 tbsp capers
Lemon zest of whole lemon
Salt and pepper

1. Cook the rice according to directions. Combine all. Easy. Yummy. Eat warm or cold.

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