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Lemon Rice Pilaf

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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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