Lemon Garlic Rice
2 C Chicken Broth
1 C Rice
1/2 Stick Butter
2-3 garlic cloves, minced
Salt and Pepper to taste
2 Tsp. Lovage (or 1/4 cup celery), minced
1/2 Lemon, juiced
I have been trying to come up with sides that go well with fish. My goal is to cook more fish and really learn how to make it amazing. (That is a story for a different day) I know I could just by Rice a Roni, but I am really trying to keep it fresh and simple. Here is how I made the Lemon Garlic Rice.
I started by melting the butter and sauteing the garlic. If you chose to do celery instead of lovage, you would saute the celery now. You just want to saute things until they are soft and translucent.
Next you want to take your rice and toast it in the butter mixture. (I learned something here and this is how i will do it differently—- I mixed long wild rice with a basic white rice and the next time I make this, I will soak the wild rice for 10 minutes and just toast the white rice. The wild rice just needs a bit more time in moisture to really be the right texture. So the next time I will just toast the white or brown rice.)
Now add the chopped lovage to the pot. This will add a WONDERFUL celery flavor without the texture of cooked celery. Cook on a low heat for about 15-20 minutes or until the rice is cooked all the way and the fluid is absorbed.