Lemony Brown Rice Pilaf

1. 1

   In a heavy saucepan, saute onion in about half of the butter until soft.

2. 2

   Add additional butter and allow to melt. Stir in rice and cook two minutes, stirring to coat rice with butter.

3. 3

   Add chicken stock and 2 T lemon juice. Bring to a boil, cover TIGHTLY*, turn heat low, and simmer 50 minutes or until liquid is absorbed.

4. 4

   Remove from heat and add lemon zest and additional lemon juice to taste.

5. 5

   *TIP: if your pot lids aren't very tight, you can put a few layers of grease-proof paper or a clean tea-towel over the pot and jam the lid on over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.