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Meyer Rice with Lemon and Garlic Confit By Michael W. Twitty » Simple and Healthy Recipe! ✅

This is the rice that stands alone. Sure, it pairs great with other dishes, too, but you don’t need it for the lemony glow, thanks to some clever tricks and a surprising star from culinary historian Michael W. Twitty Rice’s new book.

As Twitty writes in Rice, “This is a good lemon rice that goes well with chicken, fish, or chickpeas. The flavor of Meyer lemons is bright rather than overpowering, and if you can find some, use them. But even the stronger flavor of regular lemons works well, although you may have to experiment with the amount of juice.”

A few more tips: If you can’t find Meyer lemons, a great substitute is regular Eureka half a lemon, half an orange (or tangerine, tangerine, or other sweet orange cousin). If you can’t find lemon thyme or lemon basil, regular thyme or basil will work well here too. A good trick to clean the pan you used to make the garlic confit (or any pan with sticky melted sugar), if it doesn’t clean easily, boil the water in the dirty pan, then carefully pour it into the sink – the stuck sugar will go with the.

Recipe adapted very slightly from Rice: A Cookbook Savor the South (The University of North Carolina Press, February 2021).

This post features products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on eligible purchases of products we link to.

Learn more about how this recipe came to be, from Michael himself, on our podcast The Genius Recipe Tapes. —Great recipes

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Rice with Meyer Lemon and Garlic Confit by Michael W. Twitty

  • for the rice
  • 2 cups fish broth (or chicken or vegetable broth), homemade or store bought

  • 2 tablespoons Meyer lemon juice

  • 1/2 teaspoon kosher salt

  • 1 sprig lemon thyme or lemon basil

  • 1 1/4 cups long or extra long grain white rice, washed in 3 or 4 changes of water and drained

  • 1 tablespoon finely grated Meyer lemon zest

  • 2 tablespoons butter or olive oil

  • 1 tablespoon chopped fresh flat-leaf parsley

  • freshly ground black pepper, to taste

  • For the confit garlic
  • 3/4 cup homemade or store-bought vegetable, chicken, or beef broth, or water

  • 2 tablespoons granulated sugar

  • 1/4 teaspoon kosher salt

  • 8 garlic cloves, peeled and minced

  • 2 tablespoons extra virgin olive oil

  1. For the rice: Place the broth, lemon juice, salt, and sprig of herbs in a large heavy-bottomed saucepan with a tight-fitting lid over high heat. Bring to a boil, uncovered, then add the rice, cover, and lower the heat to low. Cook until liquid is absorbed, 20 to 25 minutes. Remove skillet from heat. Add the lemon zest and let the pan sit, covered, for another 10 minutes. Add the butter and parsley and season with pepper to taste.

  2. While the rice is cooking, prepare the garlic confit: In a small saucepan, add the broth, sugar, and salt and stir until the sugar has dissolved. Put the saucepan over medium heat and add the garlic. Cook garlic for 15-20 minutes, or until soft. Place the olive oil in a skillet over medium-high heat. Using a slotted spoon, transfer the garlic confit to the skillet and lightly brown until lightly golden, about 5 minutes. Watch carefully, as the sugars can burn quickly. Sprinkle the rice with the garlic confit before serving.

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