Recipe: Lemon Rice Pilaf (using chicken broth and green onion, serves 2)

LEMON RICE PILAF
"Can be prepared in 45 minutes or less."

1/4 cup finely chopped onion
1/4 teaspoon ground coriander
1/8 teaspoon ground bay leaf
1 1/2 teaspoons unsalted butter, divided use
1/3 cup long-grain rice, uncooked
2/3 cup chicken broth
2 tablespoons lemon peel, chopped
2 tablespoons thinly sliced scallion greens
Salt and pepper (to taste)

In a small heavy saucepan cook the onion with the coriander and the ground bay leaf in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened.

Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender.

Stir in the chopped lemon peel and the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

Makes 2 servings
From: Gina,Fla, 09-19-2000