Lemon Rice Pilaf

By woodog1113

Ingredients

• 1 * 1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
• 1 * 1 tablespoon butter
• 1 * 1 large shallot, finely chopped
• 1 1/2 * 1 1/2 cups long grain rice
• 1/2 * 1/2 cup dry white wine
• * A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
• 1 * 1 (14-ounce) can or 2 cups chicken broth or stock
• 1 * 1 cup water
• 1 * 1 handful flat-leaf parsley, chopped
• 1 * 1 lemon, zested
• * Slivered almonds, toasted, for garnish

Details

Servings 4

Preparation

Step 1

Heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.

Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.