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Easy Lemon Rice Pilaf

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"This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!"
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48 m servings 282 cals
Original recipe yields 6 servings

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  • Prep

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  1. Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
  2. Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.


  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Make Your Eggs Safe.

Nutrition Facts

Per Serving: 282 calories; 10.2 g fat; 40.2 g carbohydrates; 6.3 g protein; 98 mg cholesterol; 668 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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