2 1/2 c. canned chicken broth
1 clove garlic, slightly crushed
1 c. long-grain rice
1 tbsp. finely grated lemon zest
2 tbsp. chopped fresh dill
2 tbsp. unsalted butter
Freshly ground black pepper to taste

Heat broth and garlic in a heavy saucepan to boiling. Stir in the rice, cover and simmer until the liquid is absorbed, about 20 minutes. Remove from heat. Stir in the lemon zest and let stand covered for 5 minutes. Remove the garlic and gently stir in the dill and butter. Season to taste with pepper. Serve immediately. 4-6 portions.