02/06/2017 Lemon Pilaf
Recipe Courtesy of Cindy Schumacher
1 tsp. freshly grated lemon peel
1 Tbsp. fresh lemon juice
2 extra-large egg yolks
¼ cup heavy cream
2 Tbsp. butter
1 ½ cups uncooked long grain white rice
3 cups chicken broth
Salt to taste
3 Tbsp. freshly grated Parmesan cheese
3 Tbsp. minced fresh parsley
Salt & freshly ground black pepper to taste
In small bowl, combine lemon peel, lemon juice, egg yolks, and heavy cream.
Whisk until well-blended; set aside.
In medium saucepan, melt butter and add rice.
Stir and cook briefly until rice turns opaque.
Pour in chicken broth and season with salt.
Heat to boiling and reduce heat to a simmer. Cover and cook for 20-25 minutes.
Just before serving, fold lemon-cream sauce into rice. Stir in Parmesan and parsley.
Season with salt and pepper. Serve immediately.