If you are cooking for two, this pilaf is good left over.
2 tbsp slivered almonds or pine nuts, toasted
1 tbsp butter
2/3 cup brown rice
1 2/3 cups chicken broth
1 tsp lemon peel, zested and minced
1 tbsp fresh lemon juice
2 tbsp orange marmalade
1 egg yolk
1 tbsp heavy cream
2 tbsp minced flat leaf parsley
Salt and pepper to taste
Add butter and rice to pan. Stir until butter melts. Pour in chicken broth. Bring to a boil; stir once. Reduce heat to low. Cover and cook for 45 minutes. (If you use white rice, the cooking time will be less. Use cooking time recommended on product's packaging.)
Use a zester to remove only the yellow part of the rind. The peel comes off in strips. Mince the strips. Combine minced lemon peel, lemon juice, orange marmalade, egg yolk and cream. Whisk until well blended. Set aside.
As soon as rice is done, fold in lemon orange sauce. Stir in almonds and parsley.