INSTRUCTIONS
Saute the onions and garlic. To a large saucepan over medium heat, add the olive oil. Once the oil is hot, add the onions and garlic and saute until soft and fragrant (4-5 minutes).
Add the rice. Add the washed rice and lemon zest, saute until slightly toasted (about 1 minute) stirring frequently to keep the rice from sticking to the pan.
Add the liquids and herbs. Pour in the broth, lemon juice, dill, parsley, cumin, oregano, black pepper, salt, and turmeric (optional). Mix and allow to come to a boil uncovered, then reduce heat to low and cover. Cook for 10-15 minutes or until the liquids have evaporated and the rice is tender but not sticky (time may vary depending on the rice you’re using). Stir, then taste and adjust seasonings, if desired.
Let sit. Remove the rice from heat and allow to sit covered for 10 minutes. Uncover and fluff up before serving. Optional: stir in the butter and/or top with a few extra drops of fresh lemon juice or crumbled feta cheese.
NOTES
Note: If the liquids evaporate before the rice is done (this may happen depending on the rice you’re using), feel free to add extra water. Do not overcook your rice as it will continue to cook after you turn off the heat.
Storing Instructions: store any leftovers in an air-tight container and refrigerate for up to 2-3 days. Do not allow the cooked lemon rice to seat at room temperature for too long (longer than an hour) for safety reasons.
Reheating Instructions: reheat on the stovetop until hot adding a splash of water or broth or in the microwave (60-90 seconds). Always make sure the rice is steaming hot before serving. Do not reheat more than once for safety reasons.
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