A delightful twist on the classic rice pilaf, infused with fresh herbs and a zesty lemon flavor.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the garlic and carrots to the saucepan and sauté until the carrots start to soften.
Stir frequently to prevent the garlic from burning.
Stir in the rice, ensuring it is well coated with the butter and vegetables.
Toasting the rice slightly enhances its nutty flavor.
Pour in the chicken broth, add the lemon zest and salt, and bring to a boil.
Use low-sodium broth to better control the seasoning.
Reduce the heat to low, cover the saucepan, and simmer until the rice is tender and the liquid is absorbed.
Avoid lifting the lid during cooking to maintain the steam.
Remove from heat, fluff the rice with a fork, and stir in the parsley before serving.
Let the rice sit covered for a few minutes before fluffing to enhance the texture.
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