Lemon Rice Pilaf
Jasmine rice pilaf with garlic, lemon, and parsley.
servings: 6
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 1 TBSP unsalted butter
- 2 cups uncooked Jasmine rice
- 2 garlic cloves, minced
- 3 cups chicken stock
- salt & pepper
- zest and juice from 1 lemon
- 1/4 cup freshly chopped parsley
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Directions
- Heat the butter and oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until lightly browned, about 3 minutes. Stir in the galic and cook until fragrant, about 10 seconds.
- Add the chicken stock, 1/2 tsp salt, and 1/4 tsp pepper to the pan and bring to a boil. Cover the pan and reduce heat low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID.
- Take the pan off the heat, KEEPING THE LID ON, and let sit for 15 minutes.
- Fluff rice with a fork and stir in the lemon zest, lemon juice, and fresh chopped parsley. Season rice with salt & pepper to taste.
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