Meyer Lemon Rice West African Style with Candied Garlic
This dish is versatile and full of flavor from a combination of Meyer lemon juice and basil, with the added delicacy of candied garlic. In West African countries like Senegal, it would be served with a spicy chicken or fish dish, where its savory flavors make a tasty contrast.
- 2 cups stock can be chicken, fish, or vegetable
- 2 Meyer lemons zest and juice
- 1 sprig lemon thyme or lemon basil
- 1/2 teaspoon of Kosher salt
- 1 1/3 cup of long grain rice
- 1 tablespoon fresh flat leaf parsley roughly chopped
- 2 tablespoons olive oil
- Freshly ground black pepper
- 8 gloves of garlic
- 1 tablespoon sugar
- 1 tablespoon olive oil
- Measure the broth, Meyer lemon juice, salt, and lemon thyme (or lemon basil) into a large saucepan over a medium high setting. Bring to a boil.
- Add the rice once the water is boiling. Cover, and reduce heat to keep the mixture at a simmer.
- Continue to cook until the rice has absorbed all the liquid, or about 25 minutes.
- Remove from heat, keeping the pot covered.
- After 2 minutes or so, stir in the Meyer lemon zest.
- Cover the pot again, and let it stand for about 10 more minutes.
- Add the olive oil and chopped parsley, seasoning to taste with black pepper.
- Serve dotted with candied garlic.
- Smash the 8 cloves or garlic.
- Add 1 teaspoon sugar to a small saucepan, filling it about halfway with water.
- Boil the garlic in the sugar water for about 10 minutes.
- Remove and drain.
- Add 1 tablespoon olive oil to a pan and sauté until they turn a light golden brown.
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