Herbed Rice
2 cups long grain rice
1 tablespoon olive oil
2 shallots minced
1 teaspoon lemon zest
1/4 teaspoon rosemary, minced
1 teaspoon salt
dash of cayenne
4 cups water
In a 2 quart pan with a tight fitting lid, heat oil and add rice. Stir until rice is slightly toasted over very low heat, stirring constantly. Add herbs and water. Bring to a boil, cover and boil 20 minutes. Remove cover, fluff rice; replace cover and keep warm until serving.