Lemon Rice with Orzo
Fluffy basmati or jasmine rice with a little orzo and lemon makes a great side dish
Ingredients
- 2 cups basmati or jasmine rice
- 3 tbsp olive oil
- 3/4 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup orzo pasta
- 2 large lemons, zested and juiced
- 2 cups chicken or vegetable broth
- 1/2 tsp salt
- 1 tsp dried dill
- 1/4 cup fresh parsley, chopped
Instructions
- Rinse rice under running water until it runs clear. Let soak in fresh water for 15 minutes. Drain
- Meanwhile, in a large saucepan over medium-high heat, add 3 tbsp olive oil and heat until shimmering. Add onions and cook for 3 minutes. Add garlic and orzo and stir until orzo becomes golden. Stir in rice.
- Add juice of two lemons and broth. Bring to a rolling boil, then turn heat to low. Cover with a lid and cook 15 minutes. DO NOT UNCOVER. Remove from heat and let steam. Do not disturb for 10 minutes.
- Uncover rice and stir in parsley dill and lemon zest. Serve.
Notes
- Do not skip the rinse and soak step for the rice. Removing the extra starch leaves you with perfect grains of rice–not a sticky clump.