This simple, refreshing rice dish from The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins (Workman Publishing Co. 1984, 1985) goes nicely with sauteed shad roe.
Makes 4 to 6 servings
2 1/2 cups chicken broth
1/2 teaspoon salt
1 clove garlic, slightly crushed
1 cup long-grain rice
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh dill
2 tablespoons unsalted butter
Freshly ground black pepper, to taste
Heat broth, salt and garlic in heavy saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes.
Remove from heat. Stir in lemon zest and let stand covered for 5 minutes.
Remove the garlic. Gently stir in the dill and butter. Season to taste with pepper. Serve immediately.
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