Recipe courtesy of Food Network Kitchen
Total:
1 hr
Active:
5 min
Yield:
4 servings (2 1/2 cups)
Level:
Easy

Ingredients

Directions

Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.

Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.

Cook's Note

Zip up this basic pilaf with one of these easy variations: Add a handful of raisin or apricots to the rice with the water. Add chopped parsley, toasted pine nuts and caramelized onions during cooking or to already cooked pilaf. Add chopped fresh herbs and peas to cooked pilaf.

IDEAS YOU'LL LOVE

Basic Parmesan Pomodoro

Recipe courtesy of Giada De Laurentiis

Spiced Mustard Hash Browns

Recipe courtesy of Bobby Flay

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Sushi Rice

Recipe courtesy of Alton Brown

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Dirty Rice

Recipe courtesy of Tanya Holland

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Salisbury Steak with Brown Gravy

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking