Meyer Lemon Rice West African Style with Candied Garlic

Meyer Lemon Rice West African Style with Candied Garlic
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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.
Meyer Lemon Rice West African Style with Candied Garlic
Print Recipe
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:
Candied Garlic:
Servings:
Instructions
Rice:
  1. 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.
  2. Add the rice once the water is boiling. Cover, and reduce heat to keep the mixture at a simmer.
  3. Continue to cook until the rice has absorbed all the liquid, or about 25 minutes.
  4. Remove from heat, keeping the pot covered.
  5. After 2 minutes or so, stir in the Meyer lemon zest.
  6. Cover the pot again, and let it stand for about 10 more minutes.
  7. Add the olive oil and chopped parsley, seasoning to taste with black pepper.
  8. Serve dotted with candied garlic.
Candied Garlic:
  1. Smash the 8 cloves or garlic.
  2. Add 1 teaspoon sugar to a small saucepan, filling it about halfway with water.
  3. Boil the garlic in the sugar water for about 10 minutes.
  4. Remove and drain.
  5. Add 1 tablespoon olive oil to a pan and sauté until they turn a light golden brown.
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