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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!!

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Tebo June 03, 2002

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.

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Bill Hilbrich August 05, 2002

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.

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JustJanS March 27, 2002

I really enjoyed this recipe. The lemon and parsley gave a really nice fresh taste.

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dale! March 15, 2002

OOOOOOOOOH! We all loved this! You were the HEROINE of the day, the QUEEN of the Zaar day in my house here in Oman. Everyone ate this so enjoyably, gosh, I should've clicked snaps:) Just 2 things - I didnt use pepper at all and 2. I used 1 1/2 cups parsley and oh boy - this was a treat! We enjoyed it with mint chicken. A BIGGGGGGGGGGGGGGG THANK YOU FOR SHARING THIS MARVELLOUS RECIPE!!

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Charishma_Ramchandani February 10, 2002

Wonderful rice dish! I'm not usually a big fan of rice but this was absolutely great. I served it along side of Oven Baked Maine Fish (#21553) and some steamed baby carrots. Great Meal! Will do this one again and again. Didn't change a thing except to use veggie broth instead of chicken. Thanks for a great recipe!

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Cher Jewhurst August 02, 2002

Made this dish with short grain organic brown rice instead of long grain white rice with nice results. Nutty, lemony, light... quite well received. Added a little salt for a bit more flavor. This also worked VERY well reheated with the addition of some grated parmesan cheese; flavor is more intense the 2nd time around and makes me wonder about prepping this a day before I intend to serve it next time.

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rsarahl August 25, 2002

Very good versatile rice dish. I think this would also be delicious subbing fresh chopped mint for the parsley. I had this with garlic shrimp last night and it was really well received. I would recommend this as a good staple for your recipe files.

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SUSANNASUS August 14, 2002

Loved the lemon flavour in this rice dish, quick and easy to prepare too. Will make it again. Thanks for another great one Lennie.

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Evie* April 28, 2002

Something different from the ordinary. I like the lemon flavor in this dish. I used Basmati rice, reduced sodium chicken broth and dried parley. After the first step, I cooked mine in a rice cooker and it was done in 15 minutes. Thanks for sharing your recipe.

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Peter Pan February 22, 2003
Lemony Rice Pilaf