Lemon Rice Pilaf

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 219.6
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.2 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Lemon Rice Pilaf calories by ingredient
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Introduction

From: http://www.foodnetwork.com/recipes/rachael
-ray/pan-seared-chicken-tender-leek-le
mon-rice-pilaf-whatever-your-garden-gr
ows-salad-recipe/index.html
From: http://www.foodnetwork.com/recipes/rachael
-ray/pan-seared-chicken-tender-leek-le
mon-rice-pilaf-whatever-your-garden-gr
ows-salad-recipe/index.html

Number of Servings: 6

Ingredients

    1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
    1 tablespoon butter (used margarine)
    1 large shallot, finely chopped (used 1/2 c onion)
    1 1/2 cups long grain rice (used brown rice)
    1/2 cup dry white wine
    A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon (used 1 tsp dry)
    1 (14-ounce) can or 2 cups chicken broth or stock (used RS LF)
    1 cup water
    1 handful flat-leaf parsley, chopped (used 1 tsp dry)
    1 tbsp lemon juice
    Slivered almonds, toasted, for garnish (not included in NI)

Directions

Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.

Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.

Number of Servings: 6

Recipe submitted by SparkPeople user BLACKDOVE5.

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