Meyer Lemon Rice West African Style with Candied Garlic

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.

Ingredients
  

Rice:

  • 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

Candied Garlic:

  • 8 gloves of garlic
  • 1 tablespoon sugar
  • 1 tablespoon olive oil

Instructions
 

Rice:

  • 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.

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.
Keyword Meyer lemons
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