Ingredients and Weight:
- Basmati rice: 2 cups (400g)
- Vegetable broth: 4 cups (1 liter)
- Olive oil: 1/4 cup (60ml)
- Onion: 1 large (150g), diced
- Garlic: 3 cloves (15g), minced
- Carrot: 1 large (100g), diced
- Celery: 1 stalk (70g), diced
- Salt: 1 teaspoon (5g)
- Black pepper: 1/2 teaspoon (2.5g)
- Dried thyme: 1 teaspoon (2g)
- Dried rosemary: 1 teaspoon (2g)
- Parsley: 1/4 cup (10g), chopped
- Lemon: 1, zest and juice
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the rice thoroughly in a fine-mesh sieve.
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and sauté until softened, about 5 minutes.
- Add the garlic, carrot, and celery and cook for an additional 5 minutes.
- Stir in the rice, salt, pepper, thyme, rosemary, and lemon zest. Cook for 1 minute, stirring constantly.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender.
- Fluff the rice with a fork and stir in the parsley and lemon juice.
Nutritional Information:
Per 1 cup serving:
- Calories: 260
- Fat: 10g
- Saturated fat: 1g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 2g
Dish Characteristics:
- Aromatic and flavorful
- Fluffy and tender rice
- Colorful and vibrant
- Versatile side dish
User Comments:
- "This pilaf is absolutely delicious! The flavors are incredible."
- "I love the bright and fresh taste of the lemon and herbs."
- "This is a great side dish for any occasion."
Special Precautions and Tips:
- To make the pilaf more flavorful, use a flavorful vegetable broth or stock.
- If you don't have basmati rice, you can substitute another long-grain rice, such as jasmine rice.
- Let the pilaf rest for 5-10 minutes before serving to allow the flavors to develop.
