2 tbsp (25 mL) butter
1/4 cup (50 mL) finely chopped shallots
2 cups (500 mL) long grain white rice
1 tbsp (15 mL) oil
3 1/2 cups (875 mL) water
1 tsp (5 mL) salt
1/2 cup (125 mL) thinly sliced green onions
1/4 cup (50 mL) chopped fresh cilantro or parsley
1/4 cup (50 mL) fresh lemon juice
1 tsp (5 mL) grated lemon peel
Salt and freshly ground pepper
Melt butter in a large saucepan over medium heat. Add shallots and sauté until softened, about 3 minutes. Add rice and oil; sauté until rice is lightly browned, about 3 minutes. Stir in water and 1 tsp (5 mL) salt. Bring to a boil. Reduce heat and simmer, covered, for 15 – 20 minutes or until liquid is absorbed and rice is tender. Remove from heat.
Fluff rice with a fork. Stir in green onions, cilantro, lemon juice and lemon peel. Season to taste with additional salt and pepper. Serve immediately. Serves 6 – 8.