The key to making this delicious side dish is soaking the rice 15-20 minutes before cooking. This removes some of the starch resulting in fluffy and light rice pilaf.
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Ingredients
2cupslong-grain rice
extra virgin olive oil
1medium yellow onion, chopped
1garlic clove, minced
1/2cuporzo
2lemons, juiced + zest of one of the lemons
2cupschicken broth
salt
1tbspfresh parsley, chopped
1tbspfresh dill, chopped
Instructions
Wash rice well. Soak covered in cold water for 15-20.
Heat about 3 tbsp. olive oil in a large saucepan with a lid until oil is shimmering but not smoking. Add onions and a pinch of salt and cook for about 3-4 minutes until translucent. Add garlic and orzo. Stir a bit until the orzo has gained some color. Stir in the rice and toss to coat.
Add lemon juice and broth. Bring to a rolling boil, then turn heat to low. Cover and let cook for about 20 minutes or until rice is done. The liquid should be fully absorbed and rice should be tender but not sticky.
Remove from heat. Uncover and stir in parsley, dill, and lemon zest.