Ingredients
Method
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the rice to the saucepan and stir constantly for 2 minutes until the rice becomes slightly translucent around the edges. This toasting step helps the rice absorb flavors better and prevents it from becoming mushy.
- Pour in the vegetable broth and lemon juice, then add the salt, pepper, and dried oregano. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Remove the saucepan from heat and let it stand covered for 5 minutes. Fluff the rice with a fork, then gently fold in the fresh dill, parsley, and lemon zest. The residual heat will wilt the herbs perfectly without cooking away their fresh flavor.
Notes
Long-grain rice like basmati or jasmine works best as it stays fluffy and separate. Add lemon juice at the beginning with the broth to allow the rice to absorb the citrus flavor throughout cooking. Always use fresh herbs rather than dried for the final addition.
