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Lilly’s Table

 
 
Pink & Green Radishes
© Lillys-Table.com Photo of Lemon Pilaf
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Lemon Pilaf

from Pink & Green Salads with Lemon Pilaf, the Week of June 19, 2016.
View the previous recipe for this meal.

Little bits of lemon brighten up this simple pilaf. Try brown rice and homemade broth if possible.

Ingredients

  • 1 teaspoon olive oil
  • ½ onion, finely chopped
  • 1 carrot, finely minced
  • 1 cup brown rice, short grain is ideal
  • 2 lemons, small, or 1 large, seeds removed
  • 2½ cups broth

Serving Size: 4 People

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Preparation Instructions

Warm the olive oil in a soup pot with a lid over medium heat. Once the olive oil shimmers, add the onions & carrots. Stir occasionally and when they start to wilt, add the brown rice. Saute lightly for 2-3 minutes. Roughly chop up the lemon into bits and toss into the rice.

Pour in the broth. Cover and bring up to a simmer for 35-45 minutes until the rice is tender. If there is any leftover broth, bring the heat up to high and boil off the remaining liquid.