Ingredients for Armenian Lemon Rice Pilaf
- 4 tablespoons unsalted butter
- 1 cup long-grain white rice
- zest of 1 large lemon
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- juice of 1 large lemon
- Fresh Parsley (not specified in recipe)
- 2 large lemons (at least, for zest, juice, and garnish)
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How to Make Armenian Lemon Rice Pilaf
- Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat.
- Add 1 cup of long-grain white rice and stir constantly for 2 minutes, ensuring each grain is coated with butter.
- Stir in the zest of 1 large lemon and 1/4 teaspoon of black pepper.
- Pour in 1 3/4 cups of chicken or vegetable broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 40 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork. Stir in the juice of 1 large lemon.
- Garnish with lemon slices and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
3g
Fat
14g
Carbs
13g