Lemon Rice Pilaf
|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|
|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.