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Lemon Rice Pilaf

Healthy.Eater's picture
  Unsalted butter/Margarine 2 Teaspoon
  Yellow onion 1 Medium, finely chopped
  Long grain rice/Brown rice 2 Cup (32 tbs)
  Chicken stock/Vegetable stock / low-sodium chicken broth 4 Cup (64 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon rind 1 Teaspoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Slivered lemon zest 1 Teaspoon (Only The Colored Part Of The Rind)
  Minced parsley 2 Tablespoon

In a medium-size sauce-I pan, melt the butter over moderate heat.
Add the onion and saute, stirring occasionally, for 5 minutes or until softened.
Add the rice and cook, stirring, for 1 minute or until well coated.
Add the stock, lemon juice, lemon rind, bay leaf, salt, and pepper and bring to a boil.
Lower the heat, cover, and simmer until the rice is tender and all liquid has been absorbed 15 to 20 minutes for white rice, 35 to 40 minutes for brown.
Remove and discard the bay leaf.

Recipe Summary

Main Dish
Rice, Vegetable

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1 Comment

umaima's picture
Hi you are right the oven has not been used in the recipe at all, hence have deleted the line. However, the dish can alternatively be cooked in the oven too. The step where it is covered and simmered over the flame you may transfer the oven proof pan to an oven and complete the step there.