Lemon-Herb Rice Pilaf

Mike and I picked up an Aroma rice cooker last year that has some great features.  One of them, “quick cook”, allows you to saute veggies with the rice – this is a great way to add some extra flavor and zing to your rice dish.  Of course the stove-top method would work, too, but if you’ve ever cooked in Southern Arizona in May, you understand my desire NEED to limit my use of the stove.

Lemon-Herb Rice Pilaf
Prep time
Cook time
Total time
Here's a simple lemon-herb rice pilaf side dish that gives you a chance to dust of that old rice cooker!
Recipe type: Side Dish
Cuisine: American
Serves: 2-4
  • 1½ cups rice
  • ⅓ cup diced onion
  • ⅓ cup diced bell pepper
  • 1 tbsp butter
  • 1 garlic clove, minced
  • 4 sprigs of fresh thyme, leaves removed and chopped
  • 2 sprigs of fresh oregano, leaves removed and chopped
  • ¼ cup dry white wine (I use chardonnay)
  • 1 lemon
  • Salt and pepper, to taste
  1. In a rice cooker or small saute pan, melt butter and saute garlic, onion, and pepper.
  2. Add the rice and saute until translucent (about 3 minutes).
  3. Stir in chopped thyme and oregano.
  4. Add wine and simmer for about 2 minutes.
  5. If needed, transfer rice mixture to rice cooker.
  6. Season with salt and pepper.
  7. Add juice of half a lemon and water according to rice cooker or package instructions.
  8. Slice off each end of the lemon and incorporate into rice.
  9. Cook according to rice cooker or package instructions. Enjoy!





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