Lemon Rice Pilaf

By MissHeather

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

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.