2 1/2 c. canned chicken broth
1/2 tsp. salt
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
Fresh ground black pepper

Heat broth, salt, and garlic in heavy pan to boiling. Stir in rice; cover and simmer until 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 dill and butter. Season to taste with pepper. Serve immediately. Yield 4-6 servings.