Those who know me are aware that the accompanying starch for my signature dish is lemon-scented rice pilaf. It's light, aromatic and refreshing. Recently I caved in and added chopped thyme... BIG WINNER! So here is my recipe for my rice pilaf.
What you'll need:
- 1 cup white jasmine rice (basmati rice is ok too; brown rice is a different recipe)
- 1 1/2 cup warmed chicken stock (put in sauce pot and warm... DO NOT BOIL!)
- 1/2 cup warm water
- 1/4 shallot
- 1 lemon
- 2-3 large sprigs fresh thyme
- olive oil
- S&P
Lets get your mise en place out of the way. Mince your 1/4 shallot and place to the side. Zest your lemon and mince lemon zest and reserve lemon juice. Take thyme leaves off sprig and chop leaves so the thyme is chopped, but not dust.
In a medium sauce pan, add 3-4tbs olive oil. Heat oil and add shallots. Cook shallots until they just barely get golden brown. Add rice immediately and stir cover the rice in pan oil/shallots. Add chicken stock and water, lemon zest, lemon juice, and thyme. Stir once or twice, and bring to a boil. Once rice begins to boil, lower stove top to medium-low heat and cover. Let cook for approximately 12-13 minutes, or until all of the liquid is absorbed. Remove from heat, stir once and take in the essence of lemon and thyme... Mmmm yummy! Taste and add S&P TT (salt & pepper to taste). I suggest a pinch or two of kosher salt and 3 pinches ground black pepper. Stir twice and serve hot! If the rice burns, don't worry! It takes 15 minutes total to make, so make another batch! :)
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