Pilaf Rice With Lemon And Almonds
Serves: 4
INGREDIENTS
1 small onion, peeled and finely chopped
50 grams butter
2 cups long grain rice
1 tsp salt
3 cups cold water
grated rind and juice one lemon
1/4 - 1/2 cup toasted slivered or whole almonds
50 grams butter
2 cups long grain rice
1 tsp salt
3 cups cold water
grated rind and juice one lemon
1/4 - 1/2 cup toasted slivered or whole almonds
This rice dish is delicous served with my recipe for Chicken in Vermouth with Grapes.
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METHOD
1. Heat the butter in a large saucepan and cook the onion over a low heat for about 5 minutes until soft but not coloured. Add the rice and salt and toss in the butter for about 1 minute.
2. Pour in the cold water and bring to the boil. Cover with a tight fitting lid, lower the heat to your lowest setting and allow the rice to simmer for about 25 minutes or until all the water has been absorbed. Stand 5 minutes before forking through the lemon rind and juice and almonds.
COOKS TIPS
Salt is most important when cooking rice, without it , rice lacks any flavour. Try to use iodised salt where possible to assist with our low intake of iodine.There are no comments for this recipe. You can leave a comment below.
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