Lemon Rice

READY IN: 40mins
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.

Ingredients Nutrition

Directions

  1. In a wide frying pan over medium heat, melt 3 tablespoons of the butter; add celery and onion and cook, stirring, until soft.
  2. 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).
  3. Meanwhile, in another frying pan over medium heat, melt remaining 3 tablespoons butter; add mushrooms and cook, stirring, until soft.
  4. When rice is done, stir in mushrooms along with salt and pepper.

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