Lemon Pilaf

With thanks to Chef Ginny Grant and Cuisine Magazine [ http://www.cuisine.co.nz ] No 172, page 74.


2 tblsp olive oil.

1 medium onion, peeled and finely chopped.

1 cup basmati rice.

Grated zest and juice of a lemon.

2 cups chicken stock.

Salt to taste.

¼ cup finely chopped parsley.


Heat the oil in a wide pan over a hot flame and quickly sauté the onion until it is soft but not brown. Add the rice and the zest and stir fry for another minutes to fully combine, then add the stock and the salt. Bring to the boil, reduce the heat to a simmer, cover and cook for 18 minutes. Remove from the hob and allow to sit for another 10 minutes. Stir in the parsley [leaving a little aside for garnish] and lemon juice through the mixture, sprinkle with the remaining parsley, and serve immediately.

Serves: 2.


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