Lemon Rice Pilaf
Yield: 8 Servings
5 Tablespoons Kinloch Pecan Oil
½ Cup Fresh Lemon Juice
1½ Cups Minced Onions
1½ Tablespoons Grated Lemon Zest
3 Cups Uncooked Long Grain White Rice
¾ Teaspoon Pepper
3 (14 oz) Cans Chicken Broth
Salt to Taste
Heat Kinloch Pecan Oil in a large heavy saucepan over medium heat. Add the onions and sauté for 10 minutes or until tender. Add the rice and sauté for 2 minutes. Stir in the broth, lemon juice, lemon zest and pepper. Bring to a boil, stirring occasionally. Reduce the heat to low and cover. Simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Removed from the heat and let stand for 5 minutes. Season with salt.
Tags: pecan oil, rice pilaf
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