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Green Herb Rice

2 tablespoons olive oil
1 1/2 cups chopped onion
1 small bay leaf
2 cups long grain rice
4 cups vegetable or chicken stock
1 cup coarsely chopped herbs (such as 1/2 cup parsley, 1/3 cup dill, 3 tablespoons tarragon)
Zest of 1 lemon
1/2 teaspoon black pepper

Heat the olive oil in a large saucepan, add the onions and sauté for about 8 minutes until soft. Add the bay leaf and rice and cook for one minute, stirring.

Pour in the stock, bring to a boil, then reduce heat to low. Cover and cook 15 minutes. Stir in the herbs, lemon zest and pepper. Serve right away. Makes about 4 servings.

Rusty Westbeld

Thursday, September 30, 1999

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