Lemon Rice Pilaf
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Ingredients
Comments
- 2 tablespoons olive oil
- 1 cup onion (peeled and 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
- 1 cup chicken broth ( or vegetable broth)
- 1 bay leaf
- 0.5 teaspoon salt
Steps
- In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
- Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
- Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
- 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.