Greek Lemon Rice

Greek Lemon Rice

Ingredients:

• 1 cup long-grain rice (such as basmati or jasmine)

• 2 tablespoons Cesira  extra virgin olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups chicken broth (or vegetable broth for a vegetarian option)

• 1/2 cup fresh lemon juice (about 2 lemons)

• 1 teaspoon lemon zest

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh dill, chopped (optional)

Instructions:

1. Rinse the Rice:

• Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

2. Sauté the Onion and Garlic:

• In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.

3. Toast the Rice:

• Add the rinsed rice to the skillet and stir to coat the grains with the oil. Cook for 1-2 minutes, allowing the rice to lightly toast.

4. Add Broth and Seasonings:

• Pour in the chicken broth, lemon juice, lemon zest, dried oregano, ground cumin, salt, and black pepper. Stir to combine.

5. Simmer the Rice:

• Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

6. Fluff and Garnish:

• Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in the chopped parsley and dill (if using).