1 cup brown rice
2 1/4 cups chicken stock (could also use water)
1 tsp butter
1 whole lemon, juiced, plus zest
2 tbsp fresh dillweed
In a large saucepan, bring rice, chicken stock & butter to a boil. Reduce heat, cover and simmer for approximately 30 minutes, until liquid has absorbed. Stir in lemon juice, zest and dillweed, and cook on low heat for a few minutes until lemon juice has absorbed. Fluff with a fork and serve.