Cook Along with Angie & Chef Tessa: Preserved Lemon Rice Pilaf

Preserved Lemon Rice Pilaf

By Chef Tessa Turcotte-Novosedlik

Ingredients:

• 2 tbsp Olive Oil
• 1 small Onion, diced
• 2 cloves Garlic, minced
• 3 tbsp Preserved Lemon, finely chopped
• 1/4 tsp Cayenne Pepper
• 1 tsp Saffron
• 1 1/2 cup Long Grain Rice
• 3 cups Water
• Toasted Almond, for garnish
• Chopped Parsley, for garnish
• Salt & Pepper to taste

Instructions:

• In a medium saucepan, add the olive oil and heat gently over medium high heat. Add the onions and saute for 2-3 minutes or until translucent and fragrant. Add the garlic and continue cooking for an additional 2 minutes.
• Once fragrant, add the saffron, cayenne pepper and preserved lemon. Continue cooking for 2 minutes.
• Continue by adding the rice to the pan, stirring continuously for 2 minutes. Season with salt and pepper then add the water and cover the pot. Lower the heat to simmer and cook, covered for 20 minutes.
• Remove from heat and allow to sit for an additional 5 minutes, covered. Remove the cover, fluff with a fork and garnish with toasted almonds and chopped parsley.