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1 3/4 cups canned chicken broth
1 clove garlic, slightly crushed
1 cup basmati rice, rinsed
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped fresh dill or 1/2 teaspoon dry
2 tablespoons unsalted butter
pepper to taste
Heat the broth and garlic in a saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes. Remove from heat. Stir in the lemon zest and let stand covered for 5 minutes. Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper.
1 clove garlic, slightly crushed
1 cup basmati rice, rinsed
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped fresh dill or 1/2 teaspoon dry
2 tablespoons unsalted butter
pepper to taste
Heat the broth and garlic in a saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes. Remove from heat. Stir in the lemon zest and let stand covered for 5 minutes. Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper.
