Infuse your rice with the bright and tart flavors of Meyer Lemon tea! This simple, savory dish gives classic rice pilaf an interesting new twist. Plenty of aromatic herbs and citrus notes keep it tasting fresh.

Ingredients

• 2 cups water
• 2 tea bags Stash Meyer Lemon Herbal Tea
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 shallot, peeled and minced
• 4 garlic cloves, minced
• 1 teaspoon lemon zest
• ½ cup long-grain white rice (can use brown as well, but you’d need to increase the cooking time)
• ½ cup wild rice
• salt and fresh ground pepper, to taste
• ½ cup light cream or unsweetened non-dairy milk
• Juice of 1 lemon
• Parsley or dill, minced
• Garnishes of choice: toasted almond slices, minced green onions, grated Parmesan cheese

Directions

1. Brew your tea by steeping the Meyer Lemon tea bags for 4 minutes in a bowl with two cups of water heated to just below boiling. Remove bags and set tea aside.
2. Rinse the wild rice. Follow the cooking instructions as stated on the package or bring 2/3 cup of water and wild rice to boil in a medium pot. Cover and reduce heat, simmering until the rice is tender and has absorbed most of the water; this should take about 40-45 minutes. Drain wild rice in a fine mesh strainer to remove excess liquid. Return rice to now-empty pot; cover to keep warm and set aside.
3. While the wild rice is cooking, rinse the long-grain white rice until water runs almost clear. Drain the rice in a mesh strainer.
4. Heat butter and olive oil in a large skillet over medium heat until the butter melts. Add shallots and cook for one minute or until beginning to soften. Add garlic, carrots, and lemon zest, stirring constantly for 30 seconds to keep garlic from burning. Add long-grain white rice to the skillet and season with salt and pepper. Stir and cook for one minute.
5. Add ½ cup of the brewed Meyer Lemon tea along with the cream/milk and lemon juice. Raise the heat and bring to a boil. Once the mixture is boiling, set the heat to low and cover. Allow to simmer for about 15 minutes.
6. Remove cover and add a little of the remaining cup of tea, a few tablespoons at a time. Continue until the liquid is evaporated and the rice is cooked to your liking.
7. Remove rice from heat and fluff with a fork. Combine wild rice, white rice mixture, and minced herbs in a large bowl. Toss with a rubber spatula. Taste for seasoning and adjust salt and pepper as needed. Garnish as desired before serving.