1 c. uncooked rice
1 tsp. butter
1 clove garlic, minced
1 tsp. grated lemon peel
1/8 to 1/4 tsp. black pepper
2 c. chicken broth
2 tbsp. snipped parsley (optional)

Combine rice, butter, garlic, lemon peel, pepper and broth in medium saucepan. Bring to boil; stir once or twice. Lower heat to simmer. Cover with tight-fitting lid. Cook 15-20 minutes or until rice is tender and liquid is absorbed. Stir in parsley (optional). Makes 6 servings.

Microwave instructions: Combine rice, butter, garlic (optional), lemon peel, pepper and broth in 2-3 quart microwave-proof baking dish. Cover and cook in High 5 minutes or until boiling. Reduce setting to Medium (50% power) and cook 15 minutes. Stir in parsley (optional).

Each serving provides 127 calories, 3.9 gram protein, 0-7 grams fat, 25.3 gram carbohydrates, 6.4 gram dietary fiber, 261 gram sodium and 0 milligram cholesterol. Serves 6. Serve with chicken, fish or beef.