Recipe by Hey Jude
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.
Top Review by Cindy Lynn
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.
- 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
Directions See How It's Made
- 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.