Infuse your table with aromatic Lemon-Rosemary Rice! This flavorful side dish is the perfect complement to any meal, especially if seafood is on the menu.
Lemon-Rosemary Rice
Makes 4 to 6 Servings
Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 2 cloves garlic
- 3 cups long-grain white rice
- 6 cups chicken broth
- 1 large lemon, cut into 1⁄8-inch thick slices
- 2 large sprigs fresh rosemary
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Garnish: fresh rosemary sprigs, lemon slices
Instructions
- Preheat oven to 350°.
- In a 4½-quart ceramic Dutch oven, melt butter over medium high heat. Add onion and garlic, and cook, stirring frequently, until tender, about 5 minutes. Add rice, stirring to coat.
- Meanwhile, in a medium saucepan, heat broth, lemon slices, rosemary, salt, and pepper over medium heat, stirring occasionally, until hot.
- Slowly add broth mixture to rice mixture, stirring until combined. Cover with lid.
- Bake until liquid is absorbed and rice is fully cooked, about 35 minutes. Let stand, covered, for 10 minutes. Garnish with rosemary and lemon slices, if desired.
