The Pilaf method for cooking rice involves sautéing the grains of rice in oil or some other fat before adding the liquid. You can put anything in rice pilaf, vegetables, meat, herbs, seed, nuts, etc. Some of the recipe lists get very long. This particular pilaf is one of my favorites, both for its short ingredient list and great flavor that pairs well with almost any meat.
This particular rice dish has existed for some time in one form or another (lemon and garlic is a common culinary combo, a match made in heaven), however I came up with it when I was a teenager before ever having read any recipes for it. It just seemed like a natural combination and rice was the perfect medium for it.
2) The zest of 1 lemon (2 if you like it really lemony)
3) 2 or 3 garlic cloves sliced, depending on size and taste
4) 2 cups of chicken stock (you may need more or less liquid depending on the brand and type of rice)
5) Salt to taste
6) 2 to 3 tablespoons of chopped parsley
7) 1 tablespoon vegetable oil (in the pictures you’ll notice I accidentally used a little more than that)
1) In a sauté pan heat the oil over low to medium heat until it is hot but not smoking.
2) Add the rice to the oil and stir until it is coated in the oil. Often at this stage I like to let the rice cook until some of the grains have browned. It adds more depth of flavor.
3 Add the garlic and lemon zest and stir to combine.
4) Add the chicken stock and salt. The amount of salt will depend on how salty the chicken stock is.
5) Bring to a boil and then reduce to a low simmer. Cook until the rice is tender and all liquid is absorbed.
6) When the rice is done let it sit for 10 minutes to dry out slightly, then fluff with a fork.
7) Stir in the parsley and serve.
I really like this rice with fish or roast chicken. Enjoy.