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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My friend Teri gave me this recipe years ago. It is the most wonderful rice to serve with fish or chicken. An Asian friend of mine told me that she always rinses her rice before cooking. I have started doing this and have found that my rice turns out so much better. I prefer Jasmine and Basmati rice in all recipes. Much better than the stuff mom used to use. Ingredients:
1 garlic clove, crushed |
2 1/2 cups chicken broth |
1 cup rice |
1 tablespoon fresh lemon zest, grated |
2 tablespoons fresh dill, chopped |
2 tablespoons butter |
salt & pepper |
Directions:
1. Heat broth and garlic together in saucepan to boiling.
2. Stir in rice, cover and simmer until the liquid is absorbed, about 20 minutes.
3. Remove from heat and stir in lemon zest. Let stand, covered for 5 minutes.
4. Remove the garlic. Gently stir in dill and butter. Season to taste and serve immediately.
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