Lemon Rice

This rice is good enough to eat right out of the refrigerator the next day. The lemon makes it so special. It's worth the effort to get a real lemon, but I have cheated and used bottled lemon juice when I didn't have a lemon. I never have parsley because it just goes bad. But I will put in some dried herbs into the lemon juice while I wait to add it at the end.

Ingredients

1 1/2 tbsp extra virgin oil (or butter)
1 garlic clove , minced
1/2 onion , finely chopped (white, brown, yellow)
1 1/2 cups white rice , long grain (uncooked) (Note 1)
1 1/4 cups chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 tbsp finely chopped parsley
3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
Salt and pepper

Instructions

• Heat oil over medium heat in large saucepan or small pot.
• Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
• Add rice and stir until rice turns mostly translucent.
• Add broth and water. Place lid on, bring to simmer then turn heat down to low.
• Cook for 12 minutes or until water is evaporated.
• Remove from from stove and rest for 10 minutes (keep the lid on).
• Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
• Lovely served warm or at room temperature.
   
  From recipetineats.com