In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."
- 2 cups chicken broth
- 1 cup uncooked long grain rice
- 1 medium onion, chopped
- 1 small carrot, shredded
- 1/2 to 1 teaspoon grated lemon peel
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Yield: 6-8 servings.
Originally published as Rosemary Rice in Quick Cooking November/December 1998, p56
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