Lemon Infused Rice Pilaf with Peas
Ingredients
- 1 cup white or brown rice
- 1 cup chicken stock
- 1 cup water
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest, divided
- 1 tsp salt
- 1 cup frozen peas
- 1 green onion, green parts only, sliced
- 2 tbsp minced fresh parsley
- 1/2 tsp black pepper
Instructions
- Combine the rice, chicken stock, water, lemon juice, 1 t. lemon zest and salt in a saucepan. Bring liquid to a boil. Cover, reduce heat to low and simmer until rice is tender and liquid is absorbed (about 45 minutes for brown rice and 15 minutes for white rice). Add the peas for the last 5 minutes of simmering time.
- Remove rice from heat. Fluff with a fork and stir in green onions, parsley, black pepper and remaining lemon zest.