A Perfect Pilaf
By Andrew Zimmern
This fluffy, aromatic rice pilaf gets a beautiful nutty flavor and great texture from toasting dry pasta in the pan before adding all of the other ingredients. I like to add slices of a whole lemon to ensure a bit of sour, sweet and bitter notes make their way into the dish. Serve it with this prosciutto wrapped trout or grilled redfish with crawfish piquant.
Looking for other rice pilaf dishes?
Lemon Rice Pilaf
Ingredients
- 2 tablespoons olive oil
- 1 small handful of angel hair pasta, broken into 1-inch lengths (about 1/3 cup)
- 1/2 cup minced onion
- 2 whole garlic cloves, smashed
- 1 cup long grain white rice
- 1 lemon, sliced
- 1 cup grated carrots
- 2 1/4 cups chicken broth
Instructions
Place a medium pot into the coals over medium direct heat and add the oil. Fry the pasta pieces for a few minutes to lightly toast, then add the onion and garlic. When onions are glassy and aromatic, add the rice. Stir to evenly coat the rice and brown for a minute. Add the lemon slices, carrots and broth.
Bring to a simmer, stir once, cover and cook for 20 minutes. Let rest off of the heat for 10 minutes, and serve with the redfish.
