Welcome Wagon's Lemon Rice Pilaf

Oolala's Note:

Sounds great and I don't want to lose it.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 cup onion , minced
• ¼ cup butter , unsalted
• 2 cups long grain rice
• 2 ¾ cups chicken broth
• 3 tablespoons lemon juice
• 6 sprigs fresh parsley
• ½ teaspoon dried thyme
• ½ bay leaf
• salt , to taste
• white pepper , to taste
• lemon rind , to garnish (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. In a flameproof casserole, cook minced onion with the unsalted butter over low heat, stirring for 5 minutes or until soft.
3. Add the rice, stir to coat with butter. Add the chicken broth, lemon juice, parsley stems, thyme, bay leaf, and salt and pepper.
4. Stir and bake in a preheated oven at 350 degrees F. until liquid is absorbed and rice is tender, about an hour.
5. Discard bay leaf and parsley stems; fluff with fork.
6. Garnish with blanched julienne lemon rind heaped in center of dish.

Reviews

[~Sherry~]

I cooked this on the stove top instead of baking it in the oven. I brought it all to a boil and turned heat down to simmer until broth was absorbed. I found out I didn't have any Thyme after I started putting ingredients in the pan so I just made this without the Thyme and Basil. I also used brown rice instead of white rice. It was pretty good. I think I would add more lemon juice next time though and maybe even some garlic.

[Mikekey]

Great flavor and easy to put together. I chopped the parsley and left the leaves in when finished. It didn't say if the casserole should be covered or not, so I did cover it. Great with chicken breasts. Made for Fall 2009 My 3 Chefs game.