Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 large lemon, zested and juiced
  • 0.25 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped

Instructions:

  1. Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Stir in minced garlic and dried oregano, cooking for 30 seconds until fragrant.
  2. Add the rinsed and drained rice to the pot. Stir constantly for 2 minutes to coat the grains in oil and lightly toast them until the edges are translucent.
  3. Pour in the chicken broth, salt, black pepper, and lemon zest. Bring to a rolling boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 18 minutes without lifting the lid.
  4. Remove from heat and let stand covered for 5 minutes. Remove lid, pour in the fresh lemon juice, and add the parsley and dill. Fluff gently with a fork to combine and serve.