Ingredients
1 cup long grain white rice
2 tablespoons butter
2 cups chicken broth
⅓ cup fresh squeezed lemon juice
1 teaspoon salt
1 teaspoon turmeric
1 tablespoon finely chopped fresh herbs (optional (dill is my favorite!))
Instructions
In a large skillet over medium-high heat, melt butter.
Stir in rice for 1 minute, then stir in turmeric.
Stir in the broth, lemon juice, and salt and bring to a boil.
Reduce to a high simmer, cover, and cook for 20-25 minutes, stirring once or twice throughout. Fluff with a fork, stir in fresh herbs if desired, and serve.