Lemon Rice Pilaf

Name: Lemon Rice Pilaf
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil (or clarified butter); 1 cup onion (minced (about 1/2 medium)); 1 cup white rice (long-grain, jasmine, or basmati (see note 1)); 1 clove garlic (minced); 1 teaspoon lemon zest ((see note 2)); 1 tablespoon lemon juice (from 1 lemon); 1 cup chicken broth ( or vegetable broth); 1 bay leaf; 1/2 teaspoon Salt

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

lemon rice pilaf

Ingredients

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2 tablespoons olive oil (or clarified butter)1 cup onion (minced (about 1/2 medium))1 cup white rice (long-grain, jasmine, or basmati (see note 1))1 clove garlic (minced)1 teaspoon lemon zest ((see note 2))1 tablespoon lemon juice (from 1 lemon)1 cup chicken broth (or vegetable broth)1 bay leaf1/2 teaspoon Salt

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Instructions

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Step 1

In a medium saucepan, heat clarified butter or olive oil over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes.

Step 2

Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.

Step 3

Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.

Step 4

Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.

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