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Dill-Lemon Rice
from the kitchen of Sharmagne Leland-St. John
1 tablespoon vegetable oil
1 cup long grain brown rice
1 cup red onion, finely chopped
1 stalk celery, finely chopped
1 large clove garlic, minced
13 ounces chicken broth
1 cup water
2 tablespoons freshly squeezed lemon juice
1⁄4 cup fresh dill
Freshly ground black pepper
Dill sprigs
Lemon slices, seeded
Over a medium flame, heat the oil. Add rice,
celery and garlic. Saute until tender. Add
broth and lemon juice. Bring to a boil.
Reduce heat; cover and cook 30 minutes. Stir in
dill and pepper. Remove from heat. Let stand
for 15 minutes. Garnish with lemon slices and
dill sprigs
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