Yield: 4 -6 serving
|1 \N||Tiny onion; minced|
|2 \N||Cloves garlic; minced|
|1 cup||Long-grain rice|
|2 cups||Chicken stock|
|2 tablespoons||Fresh parsley; minced|
|½ \N||Bay leaf|
|1 medium||Lemon's rind; finely grated|
1. In heavy saucepan, melt butter. Add onion and garlic and saute until translucent. Add rice and stir to coat grains evenly in butter. Add stock, parsley, thyme and bay leaf and stir.
2. Bring to boil, reduce heat to med-low, cover and simmer 25-30 mins until liquid is absorbed. Remove lid, stir in lemon rind and butter. Serve immediately.
Savory dish to serve with grilled meats. May be made ahead and very gently reheated. Recipe by Joie Warner Contributor: "A Basketful of Favorites" Globe&Mail Collection Posted to recipelu-digest Volume 01 Number 323 by Cathleen <catht@...> on Nov 28, 1997