I found this recipe in today's newpaper (Yes, the Times-Picayune might be a
rag, but it does have a weekly Food section). The name of the article was
"Rice isn't just for Cajuns anymore" and it is part of the Cooking Creole
column. It sounded interesting and tasty.
Lemon Rice
2 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 garlic clove crushed
1 cup long-grain rice
1 tablespoon freshly grated lemon zest
2 tablespoons chopped fresh dill (or parsley)
2 tablespoons butter
Heat the broth, salt black pepper, cayenne and garlic in a heavy saucepan
and bring the mixture to a boil. Stir in the rice and simmer until the
liquid is absorbed, about 20 to 30 minutes. Remove from the heat. Stir in
the lemon zest. Let stand, covered, for 5 minutes. Add the dill and butter
and gently stir to mix. Serve warm.
I'm going to give this a try tonight. It should complement my dinner
nicely.
Russel
/me still waiting like a good boy for next Thursday
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