Lemon Rice
Prep Time:
Cook Time:
Serves:
Varies
Ingredients
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
Preparation
1. In a large saucepan with a lid, heat the olive oil until shimmering. | 2. Cook onion for 3 to 4 minutes until translucent. | 3. Add garlic and orzo pasta. | 4. Toss for a short time until the orzo has gained some color, then stir in the rice. Toss to coat. | 5. Add lemon juice and broth. | 6. 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. | 7. Remove the rice from the heat. For best results, leave it covered and do not disturb the rice for about 10 minutes. | 8. Uncover and stir in the lemon zest, parsley, salt, and dill weed. | 9. If desired, add a few slices of lemon on top for garnish.