Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Lemonette salad dressing
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Medium-sized pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear.
2. In a medium-sized pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice to the pot and stir to coat with the onion and garlic mixture.
4. Pour in the broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover the pot with a lid.
5. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove the pot from the heat and let it sit for 5 minutes.
7. Fluff the rice with a fork and stir in the Lemonette salad dressing and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the onion and garlic, low heat for simmering the rice.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Per serving:
Calories: 221
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 563mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice, but the cooking time will need to be adjusted.
- Vegetable broth can be used instead of chicken broth to make this recipe vegetarian.
Variations:
- Add diced carrots, celery, or bell peppers to the onion and garlic mixture for extra flavor and nutrition.
- Use a different flavor of salad dressing, such as balsamic or Italian, instead of Lemonette.
- Add cooked chicken or shrimp to make this a main dish.
Tips and tricks:
- Be sure to rinse the rice thoroughly before cooking to remove excess starch.
- Use a wooden spoon or spatula to stir the rice to prevent it from becoming sticky.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Lemonette Rice Pilaf in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped parsley or lemon wedges.
Pairings:
This rice pilaf pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side salad or steamed vegetables.
Troubleshooting advice:
- If the rice is still crunchy after the cooking time, add a little more broth or water and continue cooking until tender.
- If the rice is too wet, remove the lid and let it sit for a few minutes to allow the excess liquid to evaporate.
Food safety advice:
Be sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Rice pilaf is a dish that originated in the Middle East and Central Asia.
Flavor profiles:
This Lemonette Rice Pilaf has a tangy and slightly sweet flavor from the salad dressing, with a savory undertone from the onion and garlic.
Serving suggestions:
Serve as a side dish with grilled chicken or fish for a complete meal.
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