Lemony Rice Pilaf

Rice is one of my favorite blank canvases. It goes well with nearly everything (braised short ribs, base for teriyaki salmon bowls, or mapo tofu to name a few), and a big batch lasts a while.

But that doesn’t mean rice is always a side. Rice can be transformed into something beautiful that stands by itself. My lemony rice pilaf is deceptively simple and will change your mind about rice being an afterthought. You just need 6 pantry ingredients plus parsley, a big pot, and 30 minutes. The best part? It stays good in the fridge for up to 3 days. Plus, the flavor actually gets better with time. I love serving this with fish, especially my herb-crusted baked cod. Check out this pairing!

Course: Lunch, Dinner

Servings: 4

Cook time: 30 Minutes

Ingredients

3 tbsp olive oil
2 cup uncooked jasmine rice, rinsed and drained until the water runs clear (see photos below)
1 medium onion, grated or finely chopped
5 cloves garlic, minced
1/2 tsp salt (+/- to taste)
Juice and zest of 1 lemon
Parsley, chopped

Directions

In a large pot or dutch oven, heat oil over medium heat until shimmering. Add rice and fry for 4-5 minutes, getting a toasty aroma and light brown color.
Add onion, garlic, 1/2 tsp salt, and lemon zest, cooking for 2-3 minutes.
Add 3.5 cup water and bring to a simmer. Reduce heat to low and cook covered for 15 minutes.
Turn off flame and steam for another 5 minutes.
Fluff rice with a fork, squeeze in the lemon juice, adjust seasoning, and garnish with parsley. Enjoy!