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  Lemon and Parsley Brown Rice Pilaf



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1 Tablespoon Meyer Lemon Infused Olive Oil or plain olive oil
2 cups long-grain brown rice
4 cups hot water
zest of one lemon, preferably a Meyer Lemon
1 cup flat-leaf parsley, finely chopped
1/2 teaspoon Kosher salt
freshly ground black pepper to taste
1 Tablespoon Meyer Lemon Infused Olive Oil or plain olive oil
1 Tablespoon each hot water and lemon juice

In a 2 quart saucepan with a tight-fitting lid, heat oil and stir in rice for 1 minute.
Add hot water, bring to a boil, reduce heat, cover and simmer for 40 minutes.
Uncover rice and tilt pan to be sure all the water is absorbed.
Remove from heat, cover pot with a thin towel and place cover on top.
Let sit for 10-15 minutes. Preheat oven to 350 degrees.
Use a fork to fluff the rice and mix in lemon zest, parsley, salt and pepper.
Place hot water and oil in the bottom a a heat-proof lidded casserole.
Spoon rice into casserole on top of liquids.
Cover and bake in preheated oven for 30 minutes.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen