LEMON RICE PILAF

INGREDIENTS
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, finely minced
1 1/2 cups long grain rice (such as basmati)
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped (about 1 tablespoon)
2 cups chicken stock
1 cup water
freshly ground pepper
1 lemon, zested
1 handful flat-leaf parsley, chopped
toasted slivered almonds, for garnish (optional)

METHOD
Heat a medium saucepan over medium heat. Add oil and butter and shallots to pan, sauté shallots for 2 minutes. Add rice and lightly brown for 4 to 7 minutes. Add the wine and allow it to evaporate completely, 1 to 2 minutes.

Add thyme, chicken broth and water to pan, bring to a boil. Cover, reduce heat to low and cook until rice is tender and liquid is absorbed, about 20 minutes.

Fluff rice with a fork and stir in the lemon zest and parsley and top with slivered almonds, if using.

Comments

[Iris]

How many people does this receipe serve? Does not say.

[Grant]

Oops. Sorry about that. I don't quite remember, but I would think it would serve about 4 people.