3 tablespoons butter
3 garlic cloves, peeled and smashed and minced
2 carrots, pared and shredded
1 1/3 cups uncooked long-grain rice
3 cups chicken broth
2 teaspoons grated lemon zest
3/4 teaspoon salt
Melt butter in sauce pan with tight fitting lid.
Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
Add rice; stir.
Add broth, zest and salt.
Bring to a boil and simmer covered, about 20 minutes.