| Lemon Rice | Pasta & Grains |
|
2 1/2 cups canned chicken broth
1/2 tsp. salt 1 clove garlic,slightly crushed 1 cup long grained rice 1 tbsp. lemon zest,finely grated |
2 tbsp. chopped fresh dill
2 tbsp unsalted butter fresh ground pepper OR substitute 2 cups basmati rice, presoaked,for long grain rice and cook longer. |
1. Heat the broth, salt and garlic in a heavy saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes.
2. Remove from heat. Stir in the lemon zest and let stand for 5 minutes.
3. Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper. Serve at once.
BASMATI VERSION: Soak the rice in cold water for 30 minutes, stirring often and changing water often. Strain and let drain for 30 minutes.Heat broth,salt and garlic to boiling.Set aside. Melt butter in a large microwave saucepan. Add rice,stir and cook for 1 minute in m-wave on high. Add liquid and zest to rice,stir and cook,covered on high for 5 minutes. Stir and cover again and cook on #4 for 12 to 15 minutes. Remove and fluff. Fluff again in 10 minutes and add the dill. Serve
Serves 6 to 8