Lemon Pilaf
Kathleen
This lemony rice is an appetizing accompaniment to lamb, fish, or grilled chicken.
ingredients
- 1 tsp freshly grated lemon peel
- 1 tbsp fresh lemon juice
- 2 extra large egg yolks
- 1/4 c heavy cream
- 2 tbsp butter
- 1 1/2 c uncooked long-grain white rice
- 3 c chicken broth
- salt to taste
- 3 tbsp freshly grated parmesan cheese
- 3 tbsp minced fresh parsley
- black pepper to taste
directions
- 1
In small bowl, combine lemon peel, lemon juice, egg yolks, and heavy cream. Whisk until well blended; set aside.
- 2
In medium saucepan, melt butter and add rice. Stir and cook briefly, until rice turns opaque. Pour in chicken broth and season with salt. Heat to boiling and reduce heat to a simmer. Cover and cook for 20-25 minutes.
- 3
Just before serving, fold lemon-cream sauce into rice. Stir in parmesan and parsley. Season with salt and pepper. Serve immediately.
notes
With the leftovers: Add frozen peas, 1/4 c milk and cooked, cubed, grilled chicken. Bake for 20 minutes.
Source: Donna Krisch
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