LEMON & ALMOND RICE PILAF
By Lisa Starr
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This Lemon & Almond Rice Pilaf is a family favourite. It's made almost effortlessly in the oven, can be doubled to feed a crowd, and turns even a simple tuna salad into a substantial meal. It's a delicious accompaniment to any protein and travels well for reheating if you take a lunchbox to work.
Ingredients:
2 tablespoons vegetable oil
6 spring onions, chopped
1 tablespoon grated fresh ginger
1 stick of celery, including a few leaves, chopped
1 ½ cups basmati rice
3 cups parve chicken stock
2 tablespoons soya sauce
2 teaspoons grated lemon zest
3 tablespoons Kiddush wine
1/3 cup toasted almond slivers or halves
Chopped parsley to garnish
6 spring onions, chopped
1 tablespoon grated fresh ginger
1 stick of celery, including a few leaves, chopped
1 ½ cups basmati rice
3 cups parve chicken stock
2 tablespoons soya sauce
2 teaspoons grated lemon zest
3 tablespoons Kiddush wine
1/3 cup toasted almond slivers or halves
Chopped parsley to garnish
Directions:
1: Fry spring onions, grated ginger and celery till softened
2: Add remaining ingredients – apart from parsley – and bake covered for approximately 45 minutes. Fork through parsley to serve.
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Enjoy!  |
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