The Silver Palate cookbooks are always a great fall back for me when I’m trying to find a fairly simple dish full of flavor but with a little twist.  The garlic, dill and lemon are a terrific combination with the rice and provide a terrific side to just a piece of grilled fish or chicken or even a more complicated main dish. 

This was the first rice dish that I cooked with chicken broth and since then (over 20 years ago), I usually cook rice that way.  I’ve tried cooking this recipe with more healthy types of rice and other grains but the long-grain rice seems to work the best.

Lemon Rice

Serves 4

2 1/2 cups chicken broth
1/2 tsp. salt
1 clove garlic, slightly crushed
1 cup long-grained rice
1 Tbls. grated lemon zest
2 Tbls. chopped fresh dill
2 Tbls. unsalted butter
Freshly ground black pepper, to taste

Heat the broth, salt and garlic in a saucepan to boiling.  Stir in the rice, cover, and simmer until the liquid is absorbed, about 20 minutes

Remove from the 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 the pepper.