Almond, lemon and parsley pilaf rice
Aromatic pilaf rice flavored with toasted almonds, fresh lemon and handfuls of chopped parsley. The perfect side dish with grilled meat and fish.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 1 tablespoon butter
- 1 onion finely chopped
- 2 garlic cloves thinly sliced
- 1½ cups Jasmine/Basmati rice
- 1 bay leaf
- 1½ cups stock
- 3 pieces fresh lemon peel
- generous pinch of salt
- juice of 1 lemon
- 100 g toasted almond nibs
- large handful fresh parsley finely chopped
- salt to taste
Melt the butter in a medium saucepan then add the onion and garlic and cook, covered, until soft and translucent over medium heat (approximately 7-10 minutes).
Add the rice and stir to coat in the butter then add the bay leaf, stock and lemon peel.
Allow the rice to a come to a boil then cover and lower the heat. Allow to cook gently until the stock has been absorbed (approximately 10-15 minutes) then remove from the heat and allow to steam for 10 minutes.
Stir in the lemon juice, almonds and chopped parsley, season to taste and serve.