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Lemon Rice Pilaf Recipe
|Unsalted butter/Margarine||2 Teaspoon|
|Yellow onion||1 Medium, finely chopped|
|Long grain rice/Brown rice||2 Cup (32 tbs)|
|Chicken stock/Vegetable stock / low-sodium chicken broth||4 Cup (64 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Slivered lemon zest||1 Teaspoon (Only The Colored Part Of The Rind)|
|Minced parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1815 Calories from Fat 196
% Daily Value*
Total Fat 22 g34.1%
Saturated Fat 8.9 g44.4%
Trans Fat 0 g
Cholesterol 50.3 mg
Sodium 2367.5 mg98.6%
Total Carbohydrates 344 g114.7%
Dietary Fiber 4.6 g18.3%
Sugars 16.6 g
Protein 51 g101.4%
Vitamin A 57.6% Vitamin C 115.4%
Calcium 13.4% Iron 41.9%
*Based on a 2000 Calorie diet
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.