This is one of my favorite rice dishes. I add saffron for color and a lovely boost of flavor. There is a greek restaurant in Houston that serves this with their chicken souvlaki and it's tremendous.
We used basmati rice for its fine texture, but you can use long-grain rice if you wish.
Yield: Makes 8 servings
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- 1 garlic clove
- 2 cups chicken broth
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 cup basmati rice
- 1 tablespoon grated lemon rind
- 1 teaspoon dried dill
- 1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.
- 2. Remove and discard garlic; stir in lemon rind and dill, using a fork.
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