This week's Genius Recipe features a few humble ingredients -- rice, meyer lemon and garlic -- and gives them a star turn. Michael W. Twitty wrote the book on Rice, and he's sharing one of his favorites here with Kristen. Fluffy, flavorful and very forgiving, this side dish might just steal the show. (Genius tip: try his candied garlic separately to give a slightly sweet, nutty crunch to just about anything!) GET THE RECIPE ►► https://f52.co/39PjX7o

Meyer Lemon Rice With Candied Garlic From Michael W. Twitty
PREP TIME: 10 minutes
COOK TIME: 35 minutes
MAKES: 3 to 4 servings (and doubles well)

INGREDIENTS

For the rice
2 cups fish stock (or chicken or vegetable stock), 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-grain or extra-long-grain white rice, washed in 3 to 4 changes of water and drained
1 tablespoon finely grated Meyer lemon zest
2 tablespoons unsalted butter or olive oil
1 tablespoon chopped fresh flat-leaf parsley
Freshly ground black pepper, to taste

For the candied garlic
3/4 cup vegetable, chicken, or beef stock, homemade or store-bought, or water
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
8 garlic cloves, peeled and smashed
2 tablespoons extra-virgin olive oil

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


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