1 Tablespoon olive oil
½ cup diced onion
1 ¾ cup chicken broth
2 cups minute brown rice
1 Tablespoon dill
1 teaspoon lemon zest
1. Heat olive oil in a medium sized saucepan. Add onion and sauté until tender
2. Add chicken broth and bring to a boil. Add uncooked minute brown rice and stir. Allow liquid to come to a boil again, cover and reduce heat to low. Cook for 5 minutes
3. Add dill and lemon zest. Stir and serve
Cook’s note - how to zest a lemon: Take a dry towel and wipe off lemon (wet lemons don’t zest well). Use a grater with small holes and remove the yellow portion of the lemon rind, turning the lemon frequently.
Note from Crystal - Many thanks to Courtney who submitted the photo featured for this recipe. She was the winner of a photo contest that was held by this site in 2012. Nice job Courtney!
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