The Cook's Station

2 ½ cups canned chicken broth
½ teaspoon salt
1 clove of garlic, slightly crushed
1 cup long grain rice
1 tablespoon grated lemon zest
2 tablespoons chopped fresh dill
2 tablespoons unsalted butter
Freshly ground black pepper

Heat broth, salt and garlic in heavy sauce pan to boiling.  Stir in  rice, cover and simmer until the liquid is absorbed, about 20 minutes.  Remove from heat.

Stir in lemon zest, and let stand, covered for 5 minutes. Remove garlic.  Gently stir in the dill and butter. Season to taste with salt and pepper.

Makes 4 servings