Lemony Rice Pilaf

• 1 teaspoon vegetable oil, preferably canola oil
• 1 cup finely chopped onion
• 1 1/2 cups long grain white rice
• 3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
• 1 grated lemon, rind of
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup coarsely chopped flat-leaf Italian parsley
• fresh ground pepper

1. In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
2. Stir in rice, then stock, and bring to a boil.
3. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
4. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
5. Note: this reheats very well so don't fret if this makes too much for your family.

vegetable oil, onion, long grain white rice, chicken, lemon, freshly squeezed lemon juice, flatleaf italian parsley, fresh ground pepper

Taken from www.food.com/recipe/lemony-rice-pilaf-16512 (may not work)