Active Time
15 MIN
Total Time
1 HR 15 MIN
Serves : 6

How to Make It

Step 1    

In a large sauce pan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

Step 2    

In a skillet, heat the oil, garlic, thyme, and chili flakes over moderately low heat. Cook until garlic is just beginning to brown, about 3 minutes.

Step 3    

Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with cooked rice and serve.


If eating a gluten-free diet, be sure to use gluten-free stock.

Serve With

Grilled fish, roasted chicken, or grilled vegetables.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Shannon-Mark Burgdorf

Review Body: The best way to eat browwwwwn blah rice ever. I added 8 ounces pre-sliced white mushrooms to the skillet step and it was fantastic. My foodie mother-in-law loved it. Also, no butter or olive oil, just grapeseed.

Review Rating:

Date Published: 2017-04-12

Author Name: ShannonWhite88

Review Body: So flavorful! Loved this recipe. Easy to make and saved well.

Review Rating: 5

Date Published: 2017-02-25