toasted-garlic rice with herbs and lime (serves 6) 1½ cups Basmati or long-grain white rice 3 cups chicken broth 2 tablespoons fresh lime juice 2 tablespoons vegetable oil 12 large garlic cloves, minced ¾ teaspoon salt ¼ cup chopped fresh cilantro ¼ cup chopped fresh Italian parsley 2 tablespoons chopped fresh mint 1 tablespoon chopped fresh marjoram 1½ teaspoons grated lime peel 1. Place rice in strainer. Rinse under cold water until water runs clear. Drain well. Bring broth and lime juice to simmer in medium saucepan. 2. Heat oil in large saucepan over medium heat. Add garlic; sauté until golden and sticky, about 1 minute. Add rice; stir 2 minutes. Add hot broth mixture and ¾ teaspoon salt and bring to boil. Reduce heat to low; cover. Cook until rice is tender, about 25 minutes. 3. Turn off heat; let stand, covered, 10 minutes. Add herbs and lime peel to rice; fluff with fork. Season with additional salt, if desired. back