2 cups long grain rice
3 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped (just over 1 cup)
1 garlic clove, minced ½ cup orzo pasta,
2 lemons juiced,
2 cups low-sodium broth,
pinch of salt,
zest of 1 lemon,
handful fresh parsley,
chopped 1 tsp. dried dill weed.
In a large saucepan that has a lid, heat the olive oil until it is shimmering. Cook onion for 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss for a short time, until the orzo has gained some color, then stir in the rice. Toss to coat. Add lemon juice and broth. Bring the liquid to a boil, then reduce the heat to low. Cover and let cook for about 20 minutes or until the liquid is absorbed and the rice is tender but not sticky. Remove the rice from the heat. For best results, leave it covered and do not disturb the rice for about 10 minutes. Uncover and stir in the lemon zest, parsley, salt, and dill weed. If you desire, add a few slices of lemon on top for garnish.