A perfect recipe for the spring or summer, with the lightness of lemon and fresh herbs. Unlike some recipes, this one does not call for cream; trust me that the rice will get plenty creamy on its own! I use fresh basil and parsley; feel free to susbtitute other herbs as you wish—chives might be nice, too. Can be served as a side with a chicken or seafood dish, or can be a delicious light main course with a salad.

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