Baked Lemon Rice Pilaf

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat stock, bringing to boil and then down to simmer.

3. 3

   Melt the butter in a large non stick skillet over medium heat. Add onions and cook for 2 minutes or until the onion is softened. Add the rice and stir to coat the rice with butter. Cook 3 minutes stirring often so that the rice does not burn.

4. 4

   Transfer rice to large baking dish. Pour in hot stock. Stir in lemon juice, zest, bay leaves, salt and pepper.

5. 5

   Cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender.

6. 6

   Fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.