Lemon Rice Pilaf
My Mom made this while she was visiting from Utah. I really don't like rice but this was really yummy. We sauteed some mushrooms and mixed them in with our rice which made it even more delicious. This makes a lot so you may want to cut it in half if you don't plan on feeding very many people.
My Mom made this while she was visiting from Utah. I really don't like rice but this was really yummy. We sauteed some mushrooms and mixed them in with our rice which made it even more delicious. This makes a lot so you may want to cut it in half if you don't plan on feeding very many people.
LEMON RICE PILAF
Ingredients:
2 Tablespoons butter
2 Tablespoons green onions, chopped
1 Teaspoon dried basil
1 Cup celery, diced small
2 Tablespoons lemon juice (2 fresh lemons)
1 Tablespoons lemon rind
Ingredients:
2 Tablespoons butter
2 Tablespoons green onions, chopped
1 Teaspoon dried basil
1 Cup celery, diced small
2 Tablespoons lemon juice (2 fresh lemons)
1 Tablespoons lemon rind
1 Cup orzo or broken vermicelli (pasta) (You can use both Orzo and Vermicelli)
1-½ cups long-grain rice
1 Teaspoon salt
1/4 Teaspoon ground black pepper
5 Cups chicken broth (5 cups water and 5 bouillon cubes if you don't have broth.)
Instructions
· Sauté celery, onions and pasta in butter until it begins to brown.
· Add rice, basil, lemon rind, lemon juice, salt and pepper
· Add chicken broth to rice mixture
· Turn to high heat until the rice comes to a boil
· Reduce heat and cover
· Simmer 20 minutes until rice is fluffy and all liquid is absorbed
· Let stand 10 minutes before serving
· Fluff with a fork
· Serve hot
Note: You may need to add more water to get the texture you want. You can also add sauteed mushrooms for extra flavor.
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