- 1/4 lb butter
- 2 cups uncooked rice (Uncle Ben’s long grain converted rice works well)
- 1/2 cup fresh lemon juice
- 5 cups hot chicken broth
- salt & freshly ground black pepper
1 Heat butter in a heavy skillet. When it’s hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
2 Add the lemon juice, chicken broth, and salt.
3 Cover and simmer for 20 minutes.
4 Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.