Lemon Rice Pilaf
Servings: 6
Total Time: 30 minutes
Ingredients
1 TBSP olive oil
1 TBSP unsalted butter
2 cups uncooked Jasmine rice
2 garlic cloves, minced
3 cups chicken stock
salt & pepper
zest and juice from 1 lemon
1/4 cup freshly chopped parsley
Directions
1. Heat the butter and oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until lightly browned, about 3 minutes. Stir in the galic and cook until fragrant, about 10 seconds.
2. Add the chicken stock, 1/2 tsp salt, and 1/4 tsp pepper to the pan and bring to a boil. Cover the pan and reduce heat low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID.
3. Take the pan off the heat, KEEPING THE LID ON, and let sit for 15 minutes.
4. Fluff rice with a fork and stir in the lemon zest, lemon juice, and fresh chopped parsley. Season rice with salt & pepper to taste.
2. Add the chicken stock, 1/2 tsp salt, and 1/4 tsp pepper to the pan and bring to a boil. Cover the pan and reduce heat low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID.
3. Take the pan off the heat, KEEPING THE LID ON, and let sit for 15 minutes.
4. Fluff rice with a fork and stir in the lemon zest, lemon juice, and fresh chopped parsley. Season rice with salt & pepper to taste.
