1 Cup Shiloh Farms Brown Basmati Rice
2 Tbsp. Butter
1 Leek, thinnly sliced
2 Garlic cloves, minced
2 cups Chicken Stock
2 Tbsp. Lemon Juice
1 tsp Lemon Zest
2 Roma Tomatoes, seeded & chopped
2 Tbsps Parsley, chopped
1/4 tsp salt
Pepper to taste

Directions:  Saute rice in butter with the leek and garlic for about 5 minutes.  Add Chicken stock and cover.  Bring to a boil, then reduce to a medium simmer.  Cook for 20 minutes or until broth is absorbed.Toss in tomatoes, lemon juice and zest.   Replace the cover and let sit 5 minutes.  Add parsley, salt and pepper, and serve.   2 servings  This dish can also be served cold.