Pilaf rice with lemon and saffron |

Preparation time: 45 min

Preheat your Oven at 360 °F

• Rice pilaf

  Finely chop the onion, crush the garlic (keep the skin on) and peel the lemon (be careful to keep only the zest and discard the zest).

  Infuse 1/2 hour chicken stock and season to taste with saffron pistils and lemon peel.

  1ʳᵉ Possibility

  In a saucepan put vegetable oil, and sweat the chopped onion as well as the crushed garlic, add the rice and let cook for a few minutes over medium heat, taking care to stir well, finally add the broth, increase the heat to maximum, stir and wait for it to boil, cover, cook at 3/4 power for 10 minutes, turn off the heat, do not uncover and let rest for 20 minutes before serving.

  2ᵉ Possibility

  Once the rice is wet with the stock, cover it with baking paper to the diameter of the pan, make a hole in the center of your paper disk (chimney). Place the pan in the oven for twenty minutes.

  Before serving, remove the seeds from the rice, add the butter, mix well and serve immediately.