I was always extremely impressed by my mother and my grandmother’s rice pilaf. Growing up in a Greek household definitely influenced the flavors in this pilaf. It’s based on my family’s recipe and I have adjusted the flavors more to my liking. 🙂
We all know how boring rice can be, but this rice gives new meaning to rice….and it’s relatively easy. It needs a lot of nurturing while it cooks but it’s worth it! Be patient and this pilaf will quickly become your go-to starch!
Herbed Lemony Rice Pilaf
- 1/4 c. olive oil (I used lemon-infused olive oil)
- 1 shallot, finely minced
- 5 cloves of garlic, finely minced
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. each of your favorite dried herbs (I used basil, oregano, thyme, and rosemary)
- a dash of heat…if you like heat
- 1/4 c. white wine (I used pinot grigio)
- 1 1/2 c. white long-grain rice
- 4 c. chicken broth and up to 2 c. water
- 1 lemon, juiced
- 1/2 c. of your favorite fresh herbs (I used basil and thyme)
~ Warm the olive oil in a deep skillet on medium heat. Add the shallot and cook until slightly browned and translucent. Add the garlic and allow to cook for a moment, keeping an eye on it and making sure it doesn’t burn. Add the salt, pepper, dried herbs, and optional heat and keep stirring.
~ Pour in the white wine and allow the mixture to reduce, creating a syrup and deglazing the pan.
~ Add in the rice and allow it to toast in the skillet for a few minutes, stirring at regular intervals. When the rice kernels are browned to your liking, add about 2 c. of chicken broth. Bring to a low boil and start to stir.
~ Lower heat to medium again. Keep an eye on the rice and watch as the chicken broth becomes absorbed. Once the liquid is fully incorporated, add the other 2c. of chicken broth. Continue stirring periodically and adjust heat accordingly. As the liquid absorbs, give it a taste to see how cooked the rice is. This whole process should take 20-25 min. If the rice needs more liquid, add some of the water. Basically, you’re treating this rice like it’s risotto and you’re cooking it in the same slow fashion.
~ Once all of the liquid has been absorbed and the rice is cooked, remove it from the heat. Add fresh herbs and juice the lemon right into it. Incorporate these into the rice.
~ Now….I dare you to try to eat the main part of your meal and not just the whole pan of rice. It may be a side dish, but it’s a show stealer!!
I served this rice with grilled pork tenderloin and some veggies. Perfection 🙂