Lemony Rice Pilaf

Lennie's Note:

This takes plain ol' rice to a new level. Goes particularly well with chicken. If you don't use chicken stock, this side dish is vegetarian/vegan.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 1 teaspoon vegetable oil , preferably canola oil
• 1 cup finely chopped onion
• 1 ½ cups long grain white rice
• 3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
• 1 grated lemon, rind of
• 1 tablespoon freshly squeezed lemon juice
• ½ cup coarsely chopped flat-leaf Italian parsley
• fresh ground pepper

Directions:

1. In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
2. Stir in rice, then stock, and bring to a boil.
3. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
4. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
5. Note: this reheats very well so don't fret if this makes too much for your family.

Reviews

[Tebo]

Great rice dish. I used cilantro instead of the parsely. I also used the juice of a whole lemon. I added garlic to the onions as well. Looking forward to the leftovers tonight!!

[Bill Hilbrich]

Very Good ... and Thank You. Learning to flavor my rice has really made even the simplist of meals an adventure. One hint I would like to offer in step # 2. Take the time to make sure each grain of rice is coated with the oil before adding the chicken stock. This step will make the pilaf light and fluffy.

[JustJanS]

We really love rice, and this was so good. I forgot to buy the parsley so used lemon thyme instead. It was a great addition.