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Ingredients
8 Garlic cloves, peeled
1/2 Cup parsley
6 Tablespoons unsalted butter
1 Cup Basmati rice
2 Cups chicken stock
Zest of one lemon
1/2 Teaspoon pure vanilla extract
Salt & pepper to taste
Instructions
Chop together the garlic and parsley. Heat the butter in a heavy 2 quart pot. Cook the garlic mixture very gently for 10 minutes over medium low heat. Stir in the rice. Stir over medium heat for 2 minutes. Stir chicken stock into rice.
Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Add lemon zest, pure vanilla extract and salt & pepper. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot alongside chicken breasts.