6 - 8 servings
2 cups uncooked basmati rice
1/2 cup minced shallots
3 tablespoons minced thyme, divided
2 teaspoons lemon zest, divided
1/4 cup butter (1/2 stick)
2 14.5 ounce cans chicken broth
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Mince shallots and thyme. Zest lemons; avoid the bitter white pith.
Melt butter in a 2-quart saucepan over Medium heat. Sautèacute; shallots and rice 3 to 5 minutes, until rice begins to brown. Stir in broth, water, 1 tablespoon thyme, 1 teaspoon lemon zest, salt and pepper. Bring to a boil; cover pan and reduce heat to Low.
Cook 15 to 20 minutes, or until liquid is absorbed. Remove from heat. Stir in remaining 2 tablespoons thyme and 1 teaspoon lemon zest. Serve hot
No Nutritional Information Available
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