Lemon Rice Pilaf

This Lemon Rice Pilaf really goes well with Mediterranean food. This recipe is adapted from Rachael Ray's '30-Minute Meals 2'. Pair it with some type of grilled meat and vegetable salad or with Greek salad, Greek chicken, and some roasted potatoes.

Lemon Rice Pilaf

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 25 to 30 minutes

Ingredients:
1/2 tablespoon oil
1/2 tablespoon butter
1 large shallot – finely chopped
1 cup long grain rice – rinsed and drained
2 cups chicken or vegetable stock
1 tablespoon fresh thyme leaves
Zest from 1 lemon
1/2 cup flat leaf parsley – finely chopped
1/4 cup toasted slivered almonds for garnish

Directions:

1. Heat a pot over medium high heat and add oil & butter.
2. Add shallots and sauté for about a minute or so until lightly browned.
3. Add rice and brown the rice for 2 to 3 minutes stirring frequently.
4. Add chicken or vegetable stock, thyme and bring it to a boil.
5. Once it comes to a boil, reduce heat to very low, cover pot with tight lid and cook undisturbed for 20 minutes.
6. After 20 minutes, all liquid should be evaporated and rice will be cooked. Add lemon zest, parsley and mix well.
7. Transfer rice to serving platter, top it up with almonds and serve.

Variation:

• For vegan friendly version, skip butter and use oil instead. Use vegetable stock instead of chicken stock.

Note: I use regular long grain rice, not Basmati or Jasmine kind, because I like the texture of the long grain rice. It is not sticky, too soft or puffy but loose with a bit of chewy texture.

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