Lemony Rice Pilaf

Lemony Rice Pilaf (Courtesy of Recipezaar)

1 teaspoon vegetable oil, preferably canola oil
1 cup finely chopped onion
1 1/2 cups long grain white rice
3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
1 grated lemon, rind of
1 tablespoon freshly squeezed lemon juice
1/2 cup coarsely chopped flat-leaf Italian parsley
fresh ground pepper

In a heavy saucepan, heat oil over medium heat and cook onion for 5 minutes, or until softened. Stir in rice, then stock, and bring to a boil. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish. Note: This reheats very well so you can make a double batch for another night, if you like!

One Response to “Lemony Rice Pilaf”

  1. Anna — June 24, 2009 @ 7:33 am

    This recipe is so good! I made it last night and the family loved it! 20 min cooktime for rice was a bit long so I will only cook it 15 mins next time. Otherwise it is a perfect reciep that I will make again for sure!

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