Cretan Wedding Rice Pilaf
by Jes Mostek
serves: 5
  This creamy pilaf is a traditional wedding dish on Crete, where it's made in enormous quantities to feed the hundreds or even thousands of wedding guests. So this recipe is cut down just a bit to feed an average family of 4-6.
  2 c.   chicken broth
  1 1/2 c.   water
  1 1/4 c.   long-grain white rice
  1 T.   lemon juice
  2 T.   butter
    salt and pepper to taste
  In a medium pot, combine chicken stock and water, and bring to a boil over medium heat. When it starts to boil, add the rice and stir frequently to keep from sticking. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. Remove from heat, stir in the lemon juice and butter, and cover.

Allow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and very tender, similar to the consistency of risotto or grits. Serve with a sprinkling of freshly groundsea salt and black pepper.

For low sodium, use Herb-ox + water for the chicken broth, and omit the salt to taste.

The chicken broth can be replaced by vegetable broth.

You can also substitute olive oil for the butter for a cholesterol-free diet.