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Side Dish Sunday: Lemon Rice Pilaf

This week: Lemon Rice Pilaf

A 'pilaf' is a grain dish that first browns the grain (in this case rice) before cooking it in a seasoned broth.

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 large shallot, finely minced
  • 1 1/2 cups long grain rice (such as basmati)
  • 1/2 cup dry white wine
  • A few sprigs fresh thyme, leaves stripped and chopped (about 1 tablespoon)
  • 2 cups chicken stock
  • 1 cup water
  • freshly ground pepper
  • 1 lemon, zested
  • 1 handful flat-leaf parsley, chopped
  • toasted slivered almonds, for garnish (optional)

Heat a medium saucepan over medium heat. Add oil and butter and shallots to pan, sauté shallots for 2 minutes. Add rice and lightly brown for 4 to 7 minutes. Add the wine and allow it to evaporate completely, 1 to 2 minutes.

Add thyme, chicken broth and water to pan, bring to a boil. Cover, reduce heat to low and cook until rice is tender and liquid is absorbed, about 20 minutes.

Fluff rice with a fork and stir in the lemon zest and parsley and top with slivered almonds, if using.

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