5-to-6 Servings
I love rice pilaf and never knew how easy it was to make it myself. This recipe for rice pilaf with lemon, that I found on recipetineats, pairs perfectly with this recipe for Greek Chicken Gyros.
Ingredients
- 1½ TBL extra virgin olive oil (or butter)
- 1 clove garlic, minced
- ½ onion, finely chopped (white, brown, yellow) ← I used a red onion
- 1½ cups long grain white rice, uncooked ← will also work with basmati and jasmine
- 1¼ cups chicken broth
- 1 cup water
- 1 large lemon (1 tsp zest + 3-to-4 TBL lemon juice)
- 3 TBL finely chopped parsley
- 3 TBL finely chopped dill
- salt and pepper
Instructions
- Heat oil (or butter) over medium heat in a large saucepan or small pot
- Add garlic and onion. Cook for 5 minutes or until translucent and sweet
- Add rice and stir until rice turns mostly translucent
- Add broth and water. Place lid on, bring to simmer then turn heat down to low
- Cook for 12 minutes or until water is evaporated
- Remove from stove and rest for 10 minutes with lid on
- Remove lid, stir through lemon zest, lemon juice, herbs and salt and pepper to taste