2 tablespoons unsalted butter
1 cup long grain brown rice (about 6 1/2 ounces)
1 (2-inch) strip fresh lemon peel
2 1/2 cups water, or vegetable broth, low sodium canned or homemade
Kosher salt and freshly ground black pepper
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.