With its fresh lemon and parsley accent, this brown rice pilaf makes an excellent accompaniment to fish or chicken entrées. Leftovers will keep, covered, in the refrigerator for up to 2 days. Reheat in the microwave.
1 medium, chopped
10 ml freshly grated
65 ml chopped fresh
freshly groundto taste
Heat the oil in a large, heavy saucepan over medium heat
Add the onion and cook, stirring often, until softened, 2 to 3 minutes
Add the rice and stir for 30 seconds
Add the stock and water and bring to a simmer
Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed
When the rice is ready, add the lemon zest, lemon juice, parsley, and pepper
Fluff and mix gently with a fork.
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