Lemon Rice Pilaf

By oldbklady

Ingredients

• 1 tbs olive oil
• 1 tbs butter
• 1 lg shallot, finely chopped
• 1 1/2 c. brown rice
• 1/2 c. dry white wine
• 1 tbs fresh thyme, chopped
• 3 c. chicken broth
• 3 c. water
• Zest of 1 lemon
• 1 tbs chopped fresh parsley
• toasted slivered almonds, for garnish

Preparation

Step 1

Heat oil and butter in saucepan, add shallots and saute 2 minutes. Add rice and lightly brown 4 minutes. Add wine and allow it to evaporate 1 to 2 minutes. Add thyme, chicken broth and water. Bring to a boil, stir once. Turn heat to medium and boil, uncovered for 30 minutes, stirring occosionally. After 30 minutes, pour the rice into a strainer over sink. Let the rice drain for 10 seconds, then return to the pot, cover and let steam for 10 minutes. After 10 minutes uncover rice, flluff with a fork and stir in the lemon zest and parsley. Transfer to serving dish and garnish with toasted almonds.