Lemon Rice Pilaf
By MissHeather
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 1 T extra-virgin olive oil
- 1 T butter
- 1 large shallot, finely chopped
- 1 1/2 cups long-grain rice
- 1/2 cup dry white wine
- a few sprigs fresh thyme, leaves stripped and chopped
- 2 cups chicken broth
- 1 C water
- grated zest of 1 lemon
- handful chopped fresh flat-leaf parsley
- slivered almonds, toasted, for garnish
Details
Servings 4
Preparation
Step 1
Heat a medium saucepan over medium heat. Add oil and butter and shallots to pan. Saute 2 minutes then add rice, and lightly brown. Add wine and allow it to evaporate entirely. Add thyme and chicken broth. Add a cup of water to pot and bring to a boil. Cover rice, reduce heat, and cook until tender. Stir in lemon zest and parsley. Garnish with almonds before serving.
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