This is a simple rice dish that is easy to make. We love to have it with fish. It's a great change up from just plain white rice. It won't over power your main dish. I usually use bottled lemon juice because I'm usually in a hurry but for best flavour use freshly squeezed. Although it is easy to make it does bake for about 40 minutes.
It's the last Monday of the month which means it time for The Secret Recipe Club! This month I was assigned Life on Food written by Emily. Emily is a young foodie who has lived in several different cities across the US (unlike me who has lived all my life in Toronto...I now live in the suburbs which I don't think really counts as another city....it is still GTA). Emily has some great recipes on her blog like this Grilled Chicken Marinade or this Shrimp Thai Noodles with Spicy Peanut Sauce.
I love desserts with apples in them. This recipe was originally a Cranberry Coffee Cake. It used fresh cranberries. I don't think I've ever had fresh cranberries and I was scared if I used them the cake would be too tart. The first time I made it I skipped the cranberries and the cake came out too dry. For my second attempt I replaced the cranberries with apples sprinkled with brown sugar and cinnamon. Everyone liked it, especially my mom.