Lemon Garlic Butter Brown Rice Pilaf

• 1 cup brown rice
• 2 cups chicken broth
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup finely chopped parsley
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 Rinse the brown rice under cold water until the water runs clear.
2. 2 In a medium saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. 3 Add the rinsed rice and stir to coat in the butter.
4. 4 Pour in the chicken broth, bring to a boil, then reduce heat to low.
5. 5 Cover and simmer for 40 minutes, or until the liquid is absorbed.
6. 6 Remove from heat and let sit, covered, for 5 minutes.
7. 7 Fluff the rice with a fork and stir in the lemon juice, zest, parsley, salt, and pepper.

Equipment

• Medium saucepan
• Wooden spoon

Variations

• Add sautéed mushrooms or peas for extra texture and flavor.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian option.
• Use white rice for a quicker cook time.

Pairings

• Grilled shrimp
• Roasted vegetables

Nutrition

Tips

• For extra flavor, toast the rice in the butter for a couple of minutes before adding the broth.
• If you prefer a vegan option, substitute the butter with olive oil and use vegetable broth.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Pairs beautifully with grilled chicken or fish.
• Top with toasted almonds for added crunch.

FAQ