Creamy Lemon Pilaf

I doubled this and brought it to a party and it was a hit. It was kept covered and warm in a 200 degree oven before it was served and it did fine.

Creamy Lemon Pilaf

2T butter

1 ½ C rice

3 C chicken broth

Salt

Lemon Cream Sauce

3 ½ T fresh chopped parsley

3T fresh grated parmesan or Romano cheese

Melt butter in pan add rice and cook one minute until rice turns opaque. Add chicken broth. Season with salt. Bring to a boil and reduce heat to a simmer covered for 20-25 minutes*. Just before serving add Lemon Cream Sauce. Fold gently and add parsley and cheese.

Lemon Cream Sauce

Mix in a blender or food processor

1T lemon Juice

2 yolks of large eggs

1 t grated lemon peel

¼ C heavy cream

*** This cooked much faster than the recipe said so keep an eye on it.

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