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Lemon Dill Basmati Rice

This post is going to be short on words. My brain is fried from Governmental Accounting. I apologize.

I love lemon. Its easily my favorite flavor; I will eat anything that has a lemon flavor, glaze or curd.

I also like basmati rice more than regular rice. I think the texture is lighter and fluffier. Pair that with some lemon zest and juice and I’m in rice heaven.

I didn’t rinse the rice three times like the package said to…because I’m lazy. The lemon and dill nicely complimented each other I kept eating the rice out of the pan long after I was full and finished with dinner.

I made this as a side to the chicken saltimbocca I made a few weeks ago. Not only was the rice delicious by itself, but it tasted delicious with the pan sauce from the chicken saltimbocca.

Lemon Dill Basmati Rice

1 cup basmati rice

2 cups chicken broth (or vegetable broth)

1 tablespoon butter

1 lemon, zested over the pot and juiced

Put the rice in a medium sauce pan with a well fitting lid. Pour the chicken broth over the rice and set it over medium heat. Plop the butter in and zest the lemon into the pot. Cut the lemon in half and squeeze the juice into the pot.

Bring the pot to a boil, then cover and reduce the heat to low and simmer for 25 minutes.

After 25 minutes remove from heat and fluff rice with a fork.

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