In a medium sauce pot, melt butter over medium heat. Add shallots, salt and pepper. Cook, stirring occasionally until tender, about 3 minutes. Add rice, cook, stirring constantly for 1 minute.
Stir in broth and 1/4 cup water and bring to a boil over high heat. Stir, cover and reduce heat to medium, low. Cook 15 minutes. Add peas.
Cover and continue cooking until rice is tender and liquid is absorbed, 5 to 7 minutes. Stir in lemon zest, parsley and lemon juice to taste.
Originally Submitted
6/2/2015
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