Rice - Lemon Rice Pilaf
By á-334
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Ingredients
- 1 T extra virgin olive oil
- 1 T butter
- 1 large shallot, finely chopped
- 1 ½ cup long grain rice
- ½ cup dry white wine
- 1 T fresh thyme leaves stripped and chopped
- 1 can (14 oz) or 2 cups chicken broth or stock
- 1 cup water
- Zest of 1 lemon
- Handful of fresh chopped flat leaf parsley
Details
Servings 4
Preparation
Step 1
Heat a med saucepan over mod heat. Add oil and butter and shallots to pan. Saute 2 mins then add 1 ½ cups rice and lightly brown, 3 to 5 mins. Add wine and allow it to evaporate entirely, 1 to 2 mins. Add thyme and chicken broth. Add water to pot and bring to a boil. Cover rice, reduce heat, cook 20 mins until tender. Stir in lemon zest and parsley.
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