Amy Clark

Lemony Rice Pilaf

I can admit that I fall short on the side dishes. I can whip up a mean dinner, but then when it comes time to plan the side dishes I stick with Rice A Roni and raw or cooked vegetables. If I am feeling adventuresome, I might even break out the applesauce. Yes, the sides have been lacking the creativity that my main dishes offer.

That is why I was so excited when I saw this recipe for Lemony Rice Pilaf. My husband is a fan of the boxed rice mixes, but has never really went for any other ideas that I have put together for rice. While I love a burst of lemon flavor, he drags his heels about anything that is too lemony. With those facts in mind, I knew it would be a true challenge to convert him over to loving this Lemony Rice Pilaf.

It was inspected by everyone with disdain- flecks of fresh parsley, white rice with lemon mixed in. I held my breath and watched everyone scoot it around on their plate.

I leaned in to eat mine and my husband looked up and said, “This is incredible!” We all agreed it was the best rice side dish I have ever made and a perfect balance to the fish that I had served with it.

This rice is sticky, but bursts with flavor from the lemon and the chicken broth that is mixed in. The lemon in it is subtle, but gives just a hint of fresh flavor. The fresh parsley that was chopped up to mix in it gave it a fresher taste and a hint of color, which is always pleasing to the eye.

This is a recipe repeat for sure and I am so thankful to have freshened up my boring side dish!

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!

Published February 09, 2009 by:

Amy Clark

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

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