• 2 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1 clove garlic, crushed
  • 1 cup long-grain rice
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoon chopped fresh dill (or parsley)
  • 2 tablespoon butter
  • 1/4 cup toasted pecan pieces


Serves 4 to 6

Heat the broth, salt, black pepper, cayenne and garlic in a heavy saucepan and bring the mixture to a boil. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 to 30 minutes.

Remove from the heat. Stir in the lemon zest. Let stand, covered, for 5 minutes. Add the dill and butter and gently stir to mix. Serve warm garnished with the pecan pieces.

(Click here to see Baked Pecan Chicken entree.)