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 for up to 2 days. Reheat in the microwave.
Prep Time: 10 min | Cook Time: 45 to 55 min | Serves: 6Ingredients
10 ml olive oil
1 medium onion, chopped
250 ml long-grain brown rice
280 ml chicken stock
190 ml water
10 ml freshly grated lemon zest
15 ml lemon juice
65 ml chopped fresh parsley
freshly ground pepper to taste
Method
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.
Cuisine: Global
Category: Rice
- Posted17-Oct-2009
- Total Views119
- Word Count264
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