Delicate and balanced in aroma, this rice pilaf dish would go very well with some sauced fish or meat stew.

In a sauté pan, melt butter on medium heat and cook without browning the chopped onion and chopped garlic for one minute. Add the rice and coat with butter. Add chopped rosemary, lemon juice, stock, salt and pepper to taste. Mix well and bring to a boil on high heat. Cover with a lid and bake at 450°F until the rice is tender and has absorbed all the liquid, about 16-20 minutes. When cooked, fork the rice to separate grains, and serve the lemon rosemary rice pilaf hot with your favorite fish or meat stew.