Lemony Greek Pilafi

Don't be put off by the package directions for cooking time that is much shorter than this recipe indicates, trust me and cook it the length of time that is recommended.

Really Lemony Greek Pilafi
(about 4 servings)

1 cup Uncle Ben's Converted Rice (not instant)
2 T olive oil (or 1 T butter and 1 T olive oil)
1 tsp. salt
3 T lemon juice (or more)
3 C chicken stock

Use a heavy pan with a tight fitting lid. Saute rice in olive oil for 2 minutes. Add salt and lemon juice and saute 1 minute more. Add chicken stock carefully so it doesn't splash up on you, let it come to a boil, reduce heat to the lowest you can get it and still keep the liquid boiling and cook 30 minutes without peeking at all.

After 30 minutes you are allowed to peek to see if all the liquid is absorbed. If not cook a few more minutes until it has. I find it usually takes 35 minutes, but I can't keep myself from peeking after 30 minutes.