bowl of lemon rice

Lemon Garlic Rice

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I’ve always enjoyed flavored rice dishes but figured it was faster and easier to buy microwaveable rice rather than try to make it on my own.  But co-author/daughter Hayley insisted that making my own flavored rice was just as easy and didn’t take long — and it wouldn’t include artificial colors and flavors. Finally, I relented. I’ve been making my own flavored rice for several years now and this one is a new favorite.  The lemon juice adds a brightness to the dish and is a perfect pairing with chicken or fish. The last time I made it, I served it with my favorite salmon recipe.— L. Weal

2 cups chicken stock
1 cup basmati rice
1/2 stick (2 ounces) butter
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon capers
ground black pepper
chopped fresh parsley

medium (2-quart) pot with lid
measuring cups and spoons
cooking spoon

1. Combine stock, rice, butter, garlic, and lemon juice into pot. Bring to a boil over medium heat.
2. Cover with lid and reduce heat to medium-low.
3. Simmer until stock is absorbed and rice is tender — about 15 minutes.
4. Turn off heat. Add capers and season with pepper. Sprinkle with parsley, if using, and stir well.

•  No basmati rice? No problem. Use long-grain white rice instead.
•  If you’re not a fan of capers, swap them out for 1 teaspoon kosher salt.

20 minutes

4 servings

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