Lemon Rice

 

 

1/2 garlic clove, minced

2 tablespoons butter, margarine or oil

1-1/2 cups chicken broth

1/2 teaspoon salt

1-1/2 cups instant rice

2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley

1 tablespoon lemon juice

1 teaspoon shredded lemon rind

 

Directions

 

In a medium saucepan, cook the garlic, stirring frequently, in hot butter until lightly browned. Add in the chicken broth and the salt. Bring to a full boil.

 

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes.

 

Add in the parsley, lemon juice and the lemon rind, stirring to blend.

 

Makes 4 servings.