directions
-
1
Chop onion
-
2
Remove parsley leaves from stems and chop
-
3
Melt butter in a heavy 3 quart saucepan
-
4
Saute the onions until transparent
-
5
Add the rice and toss in the butter onion mixture over medium heat for 2 minutes
-
6
Add the broth and saffron, salt and pepper and bring to a boil
-
7
Stir, cover and lower heat
-
8
Cook 18 to 22 minutes or until rice has absorbed all the liquid
-
9
Fluff the rice and toss in the lemon zest and cheese
-
10
Serve sprinkled with parsley.
LEMONY RICE PILAF WITH PARMESAN CHEESE
ingredients
- 1 large onion
- 4 sprigs fresh parsley
- 1/4 cup unsalted butter
- 2 cups long grain white rice
- Pinch saffron threads
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Grated zest of 2 lemons
- 1/3 cup freshly grated Parmesan cheese