Brown Rice Pilaf with Preserved Lemons and Feta Cheese
Pilaf is known for its aromatics, and this one is no exception. This amazingly fragrant pilaf begins with garlic and onions and ends with crumbles of homemade Feta cheese.
- 1 med onion finely chopped
- 2 cloves garlic finely minced
- 1 Tbsp ghee or olive oil
- 1/2 tsp dried thyme
- 1/4 tsp course grind black pepper
- 3 cups instant brown rice
- 2 1/2 cups homemade chicken stock
- 1/4 cup chopped Preserved Lemons
- 3 Tbsp chopped fresh parsley
- 1/4 cup crumbled homemade Feta Cheese
Heat ghee or oil in large saucepan or deep skillet with a tight fitting lid.
Saute onion and garlic till onion is translucent.
Add rice and saute, stirring constantly until rice is lightly browned and smells nutty.
Add thyme and black pepper and cook 30 seconds, stirring constantly.
Add chicken stock and bring to a boil.
Cover the pan and remove from heat.
Let sit for 10 minutes without removing lid.
After 10 minutes remove lid and fluff with fork.
Mix in the chopped Preserved Lemons and the parsley.
Place in serving dish and sprinkle with Feta crumbles.
Calories: 251kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 219mg | Potassium: 154mg | Fiber: 2g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg