Meyer Lemon Rice

Eat this with grilled Chicken Yassa from Senegal!

Meyer Lemon Rice with Smashed Candied Garlic

2 cups of chicken, fish, or vegetable broth
½ cup of lemon juice—try sweet Meyer lemons!
1 sprig of lemon thyme or lemon basil
½ teaspoon of sea or kosher salt
1 ¼ cup of long grain or extra long grain rice
1 tablespoon of fresh finely grated lemon zest
1 tablespoons of fresh flat leaf parsley
1 sprig of lemon thyme or lemon basil
2 tablespoons of butter or olive oil
Freshly ground black pepper
8 gloves of garlic, candied and sautéed

1. Bring the broth, lemon juice, salt and herb sprig to a boil in a heavy saucepan.
2. Add the rice, cover and simmer until the liquid is absorbed..simmering for about 20-25 minutes on a low heat.   Remove from the heat but keep covered.
3. Stir in the lemon zest and let stand covered for another 10 minutes.
4. Add the butter or olive oil and parsley and season to taste with pepper, dot with the candied garlic.
For Candied Garlic:
Take eight smashed cloves of garlic and cook in sugar water for about 5-10 minutes, remove, drain and lightly sauté in olive oil until a light golden brown.

Happy Eating! Cooking at Old Alabama Town on the Southern Discomfort Tour, Montgomery, Alabama June 2012

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
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