29 August, 2015
Lemon Rice Pilaf
Lemon Rice Pilaf
Serves: 4-6
Ingredients:
- 3 1/2 cups chicken stock
- 1 small onion, finely diced
- 1 large carrot, grated
- 1 bunch spring onion (including stems), chopped
- 1 1/2 cups white jasmine or basmati rice, rinsed
- 1 small lemon
Method:
- Place the stock in a saucepan that has a lid that firmly seals and bring to the boil
- Once boiling reduce the heat to a simmer and add in the vegetables, simmering for about 2-3 minutes to allow them to slightly soften
- Add in the rinsed rice and stir well, place the lid on the saucepan and simmer for 10 minutes
- After 10 minutes, remove the lid and stir through the juice and lemon rind from one small lemon, stir quickly and replace the lid and remove from the heat
- Allow the rice to sit for 10-15 minutes and then use a fork to fluff up the rice and serve immediately.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consume within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.