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This recipe for Lemon Rice Pilaf should definitely be in your culinary bag of tricks; it’s ridiculously simple and good enough to eat straight out of the pot with a spoon. Make extra--you'll love having it around the next day. 

Lemon Rice Pilaf

This recipe for Lemon Rice Pilaf should definitely be in your culinary bag of tricks; it’s ridiculously simple and good enough to eat straight out of the pot with a spoon. Make extra--you'll love having it around the next day.

Course Side Dish
Cuisine Greek
Keyword lemon, rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 129 kcal

Ingredients

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

Instructions

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

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

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

  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.