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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Almond, Lemon, Parsley Pilaf Rice Recipe

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This recipe for Almond, Lemon, Parsley Pilaf Rice is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. Butter
1 onion finely chopped
2 garlic cloves thinly sliced
1 1/2 C Jasmine Rice
2 1/4 C chicken stock
1/4 C lemon juice
generous pinch of salt

To Add after rice is cooked:
1/2 C chopped fresh parsley
2 green onions chopped
Toasted almond nibs (about 4 oz)
Directions:
Directions:
1.Rinse rice

2. Melt butter and saute onion and garlic until translucent

3. Add rice and stir to coat with the butter and salute for a couple of minutes

4. Add stock, salt and lemon juice, bring to boil then turn down heat to low and cover and cook for about 15 minutes or until broth has been absorbed.

5. Remove from heat, fluff rice with a fork and add parsley, green onions, and almonds and let steam for about 10 minutes then serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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