Lemon Rice Pilaf
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Ingredients
- 1 Tbsp EVOO
- 1 Tbsp butter
- 1 large shallot, finely chopped
- 1 1/2 cups long grain rice
- 1/2 cup dry white wine
- Few sprigs fresh thyme, leaves stripped and chopped
- 1 can (14oz) or 2 cups chicken broth
- 1 cup water
- Grated zest of 1 lemon
- Handful of chopped parsley
- Slivered almonds, toasted, for garnish
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat medium saucepan over medium heat. Add EVOO and butter, and shallots to pan. Saute for 2 minutes, then add rice and lightly brown 3-5 minutes.
Step 2
Add wine & allow it to evaporate entirely, 1-2 minutes. Add thyme & chicken broth. Add 1 cup water, and bring to boil.
Step 3
Cover, reduce heat, and cook until tender, about 20 minutes. Stir in lemon zest & parsley.
Step 4
Transfer to dinner plates, garnish with almonds.
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