LEMONY RICE PILAF

Lemony Rice Pilaf image

This takes plain ol' rice to a new level. Goes particularly well with chicken. If you don't use chicken stock, this side dish is vegetarian/vegan.

Provided by Lennie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil, preferably canola oil
1 cup finely chopped onion
1 1/2 cups long grain white rice
3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
1 grated lemon, rind of
1 tablespoon freshly squeezed lemon juice
1/2 cup coarsely chopped flat-leaf Italian parsley
fresh ground pepper

Steps:

In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
Stir in rice, then stock, and bring to a boil.
Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
Note: this reheats very well so don't fret if this makes too much for your family.

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