Ingredients
Method
Instructions
- Rinse the rice under cold water until the water runs clear. Finely chop the onion, mince the garlic, and zest and juice your lemons. Chop the fresh herbs and set everything aside.
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the rinsed rice to the pan and stir constantly for 2-3 minutes until the rice becomes slightly toasted and fragrant.
- Pour in the vegetable broth and lemon juice. Add the lemon zest, dried oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork, then gently fold in the fresh dill and parsley. If using, sprinkle toasted pine nuts over the top before serving.
Notes
Use fresh lemon juice for best flavor, don't skip toasting the rice, let it rest covered after cooking, and adjust lemon to taste. Reheats well with a splash of water.
