Lemon Rice With Scallions

Delicious side dish with fish from a local church cookbook. I used 1 good shake of dried parsley since my kids don't like the flecks. Tastes great!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 cups chicken broth, canned
• 1⁄2 teaspoon salt
• 1  garlic clove, slightly crushed
• 1  cup long grain rice, not instant
• 1  lemon, zest of, finely grated
• 2  tablespoons fresh parsley, chopped (or dill)
• 2  tablespoons unsalted butter
•  ground pepper
• 1  bunch scallion, cut into 1 " pieces
•  paprika

Directions

1. Heat broth, salt, and garlic in a heavy saucepan to boiling.
2. Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
3. Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
4. Gently stir in butter and parsley (or dill).
5. Season with pepper to taste and place in a serving bowl.
6. Sprinkle scallions over top of rice and sprinkle with paprika if desired.