Prep 15 mins
Cook 25 mins
This pilaf goes really well with fish. It's good as a side dish or you can use this as a stuffing. The recipe makes enough to stuff an 8-lb. fish.
- 6 tablespoons butter
- 1 cup sliced celery
- 1 small onion, chopped
- 1⁄4 teaspoon thyme leaves
- 2 teaspoons grated lemons, rind of
- 1⁄4 cup lemon juice
- 2 1⁄2 cups water
- 1 1⁄4 cups long-grain rice
- 1⁄2-3⁄4 lb mushroom, thinly sliced
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- In a wide frying pan over medium heat, melt 3 tablespoons of the butter; add celery and onion and cook, stirring, until soft.
- Stir in thyme, lemon peel, lemon juice and water; bring to a boil, add rice, cover, reduce heat and simmer until rice is tender and liquid is absorbed (about 20 minutes).
- Meanwhile, in another frying pan over medium heat, melt remaining 3 tablespoons butter; add mushrooms and cook, stirring, until soft.
- When rice is done, stir in mushrooms along with salt and pepper.
I made this as a side with a fish dinner last week; DH and I loved it! I cut the recipe in half since I was only serving two. Doing so, I made 1 error...I neglected to reduce the butter to half as well...oops, made it a little greasy. I also used dehydrated lemon peel (1/2 tsp) and jarred lemon juice, which worked fine although fresh couldn't help but have improved it even more. Great recipe Jude! Thank you for sharing.
This was easy to prepare, and the rice was a nice texture. However, I didn't care for the flavour. I found it to be too bitterly acetic. Maybe too much rind?
WOW!!! My husband isn't too fond of rice but gave this a 5 star review. SO tasty!! I will be making this quite often from now on. Thanks so much for sharing