Lemony Rice Pilaf

Lemony Rice Pilaf

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 8

    • About This Recipe

    “This takes plain ol’ rice to a new level. Goes particularly well with chicken. If you don’t use chicken stock, this side dish is vegetarian/vegan.”

    Ingredients

  • 1teaspoonvegetable oil, preferably canola oil
  • 1cupfinely chopped onion
  • 1 1/2 cupslong grain white rice
  • 3cupschicken stock( vegetable stock makes this vegetarian/vegan)
  • 1grated lemon, rind of
  • 1tablespoonfreshly squeezed lemon juice
  • 1/2 cupcoarsely chopped flat-leaf Italian parsley
  • fresh ground pepper

    • Directions

  • In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
  • Stir in rice, then stock, and bring to a boil.
  • Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
  • Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
  • Note: this reheats very well so don’t fret if this makes too much for your family.

    • Reviews

  • “Great rice dish.I used cilantro instead of the parsely.I also used the juice of a whole lemon.I added garlic to the onions as well.Looking forward to the leftovers tonight!!”

  • “Very Good … and Thank You. Learning to flavor my rice has really made even the simplist of meals an adventure. One hint I would like to offer in step # 2. Take the time to make sure each grain of rice is coated with the oil before adding the chicken stock. This step will make the pilaf light and fluffy.”

  • “We really love rice, and this was so good. I forgot to buy the parsley so used lemon thyme instead. It was a great addition.”

  • “I really enjoyed this recipe. The lemon and parsley gave a really nice fresh taste.”

  • “OOOOOOOOOH! We all loved this! You were the HEROINE of the day, the QUEEN of the Zaar day in my house here in Oman.Everyone ate this so enjoyably, gosh, I should’ve clicked snaps:)Just 2 things – I didnt use pepper at all and 2. I used 1 1/2 cups parsley and oh boy – this was a treat! We enjoyed it with mint chicken.A BIGGGGGGGGGGGGGGG THANK YOU FOR SHARING THIS MARVELLOUS RECIPE!!”

  • “Wonderful rice dish!I’m not usually a big fan of rice but this was absolutely great. I served it along side of Oven Baked Maine Fish (#21553) and some steamed baby carrots.Great Meal!Will do this one again and again. Didn’t change a thing except to use veggie broth instead of chicken.Thanks for a great recipe!”

  • “Made this dish with short grain organic brown rice instead of long grain white rice with nice results.Nutty, lemony, light… quite well received.Added a little salt for a bit more flavor.This also worked VERY well reheated with the addition of some grated parmesan cheese; flavor is more intense the 2nd time around and makes me wonder about prepping this a day before I intend to serve it next time.”

  • “Very good versatile rice dish. I think this would also be delicious subbing fresh chopped mint for the parsley.I had this with garlic shrimp last night and it was really well received.I would recommend this as a good staple for your recipe files.”

  • “Loved the lemon flavour in this rice dish, quick and easy to prepare too. Will make it again. Thanks for another great one Lennie.”

  • “Something different from the ordinary. I like the lemon flavor in this dish. I used Basmati rice, reduced sodium chicken broth and dried parley. After the first step, I cooked mine in a rice cooker and it was done in 15 minutes. Thanks for sharing your recipe.”

  • “Good rice.The parsley and lemon flavors really came through in this rice.”

  • “The lemon is a great addition to this rice dish. Even my picky husband approved. I used dried parsley and added it along with the stock. Thanks for a good recipe!”

  • “This is a great recipe to brighten up rice. I added a minced serrano pepper to the onion while sauteing andsome frozen peas at the end of cooking. This recipe would be the perfect compliment to a Greek meal. Thanks for posting the recipe.”

  • “The best rice ever! I love lemons! I had 3 helpings. My 3 yr old loved it too. He said it was the best. My husband found it a bit bland and added ranch dressing but he adds ranch dressing to everything so we will just ignore that haha. Thanks so much, I’ll be making this again and again.”

  • “This was a very nice alternative to the more labor intensive risotto….easy, labor free and would go great with fish.It was a great side for rosemary pork chops!”

  • “Great compliment for white fish and butter sauce. I used dried marjoram.”

  • “Nice way to spice up regular ol’ rice.I love lemon flavor on anything, and this went very nicely with fish.I like the idea of trying cilantro instead of parsley, too.”

  • “Very tasty. I stirred a few times toward the end of cooking and used a short grain rice.It turned out sort of creamy like a risotto.I did add a little salt because I used a low sodium chicken broth. I also stirred in a dab of butter at the end. Yummy served with fish.Thanks.”

  • “This was very nice!I cut back to 1 c rice and 2 c chicken stock with good success.Everyone liked the lemon flavor, even the picky eight year old.Was a nice side dish to grilled steak.Thanks for posting!”

  • “This was really delicious. We will be having this over and over again. Amazing.”

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