Lemon Herb Rice Salad

2 lemons
2c long grain white rice
1/4 coconut oil
1/2 medium red onion, thinly sliced

2T lime juice

2t brown sugar
1 1/4t salt
1/2t pepper
1 medium carrot, shredded
1 cucumber, seeded and diced
1/2c slivered almonds
1/2c fresh cilantro, roughly chopped
1/2c fresh mint, roughly chopped
1 bunch watercress, tough stems removed, leaves torn

Remove 2 wide strips zest from 1 lemon with a vegetable peeler.

Cook rice as the label directs, adding 1 strip lemon zest.

Heat coconut oil in a small saucepan over medium heat, add remaining zest, and cook until the edges of the zest turn slightly golden, about 5 minutes.

Remove zest from oil and add onion slices.  Cook until soft.

Meanwhile, make the dressing:

Juice both lemons, and combine with lime juice, brown sugar, salt and pepper, and whisk until the sugar dissolves.

When rice is finished, remove lemon zest and fluff with a fork.  Cool to room temperature, then add onions and coconut oil, dressing, and remaining ingredients.  Gently toss to combine.