Lemon Rice Pilaf Recipe
Ingredients
| 2 teaspoons unsalted butter or margarine | ||
| 1 medium-size yellow onion, finely chopped | ||
| 2 cups long-grain white or brown rice | ||
| 4 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth | ||
| Lemon juice | 2 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| Bay leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Slivered lemon zest (colored part of the rind) | ||
| Parsley | 2 Tablespoon, minced (Optional garnishes:) | |
Directions
In a medium-size sauce-I pan, melt the butter over moderate heat.
Add the onion and saute, stirring occasionally, for 5 minutes or until softened.
Add the rice and cook, stirring, for 1 minute or until well coated.
Add the stock, lemon juice, lemon rind, bay leaf, salt, and pepper and bring to a boil.
Lower the heat, cover, and simmer until the rice is tender and all liquid has been absorbed 15 to 20 minutes for white rice, 35 to 40 minutes for brown.
Remove and discard the bay leaf.
Add the onion and saute, stirring occasionally, for 5 minutes or until softened.
Add the rice and cook, stirring, for 1 minute or until well coated.
Add the stock, lemon juice, lemon rind, bay leaf, salt, and pepper and bring to a boil.
Lower the heat, cover, and simmer until the rice is tender and all liquid has been absorbed 15 to 20 minutes for white rice, 35 to 40 minutes for brown.
Remove and discard the bay leaf.
Comments
Comments: 2 |
Add a Comment
umaima says :
Hi you are right the oven has not been used in the recipe at all, hence have deleted the line. However, the dish can alternatively be cooked in the oven too. The step where it is covered and simmered over the flame you may transfer the oven proof pan to an oven and complete the step there.
Posted on: 11 February 2011 - 1:35am
Chef
