Easy Lemon Rice Pilaf This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you’ll be asked to make it again and again!
Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.Advertisement
Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
Per Serving: 282 calories; protein 6.3g; carbohydrates 40.2g; fat 10.2g; cholesterol 98mg; sodium 667.6mg. This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.