Prep 10 mins
Cook 30 mins
A side dish I serve with chicken stuffed with asparagus spears.
- 2 1⁄2 cups chicken broth
- 1 cup uncooked rice
- 1 garlic clove
- 1 tablespoon lemon zest
- 2 tablespoons dill
- 2 tablespoons butter
- Mix broth, rice and garlic in saucepan.
- Bring to boil, cover and reduce heat.
- Cook on low heat for 20-30 minutes until liquid is absorbed,.
- Add lemon zest, dill and butter.
My husband said this tastes so good and rich, it could be a dessert! A definite keeper! I used the cooking method described in Perfect CrockPot Rice #16465, including a slow cooker liner. I doubled this recipe, subbing chicken stock for the water, and I used 1/2 of the dill indicated because children were included as dinner guests and I wasn't sure they would like that much dill. We just finished washing the dishes, and my husband asked me if I could serve this again tomorrow night I call that a successful recipe!
My dad went home tonight with the recipe for this one. He could not stop talking about how good it was. Very moist rice with a flavor boost from the lemon and dill.
The lemon and dill added a real nice flavour to the rice and I thought the butter made the rice taste creamy. Very nice combination.