Lemon Rice Pilaf

• 2 tsp. unsalted butter or margarine
• 1 medium yellow onion, chopped
• 2 c. long-grain white or brown rice
• 4 c. chicken stock or chicken broth (can)
• 2 Tbsp. lemon juice
• 1 tsp. grated lemon rind
• 1 bay leaf
• 1/2 tsp. salt
• 1/4 tsp. white pepper

1. In a medium saucepan, melt butter over medium heat.
2. Add onion and saute stirring occasionally, for 5 minutes or until softened. Add rice and cook, stirring for one minute, or until well coated. Add broth, lemon juice, lemon rind, bay leaf, salt and pepper; bring to a boil.
3. Lower heat, cover and simmer until rice is tender and all liquid is absorbed (15 to 20 minutes for white; 35 to 40 for brown rice).
4. Remove bay leaf.
5. Top each serving with slivers of lemon zest or sprinkle with parsley, if desired.

butter, yellow onion, longgrain white, chicken, lemon juice, lemon rind, bay leaf, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=254184 (may not work)