Lemony Greek-Style Rice Pilaf with Parsley and Dill

What you need

• 200 g (1 cup) long-grain rice, such as Carolina or basmati
• 3 tbsp extra virgin olive oil
• 1 onion, medium, finely chopped
• 1 clove garlic, minced
• 2 lemons, zest of 1, juice of both (about 4 tbsp)
• 480 ml (2 cups) chicken broth, or vegetable broth, hot
• 1/2 tsp salt, less if the broth is salty
• 1 bay leaf
• 1 handful flat-leaf parsley, chopped
• 1 tsp dried dill, or 1 tbsp chopped fresh dill

Method

Restated from the original video

1. 1

   Wash the rice in a sieve under the cold tap until clear, cover with fresh water and leave for 15-20 min. Drain well.

2. 2

   Warm the olive oil in a heavy saucepan with a tight lid over medium heat. Add the onion and cook until translucent, 3-4 min.

3. 3

   Add the garlic and the drained rice and stir for 2 min, until the grains are coated and glossy.

4. 4

   Pour in the lemon juice and stir for 1 min, then add the hot broth, salt and bay leaf.

5. 5

   Bring to a boil, cover, turn the heat as low as it will go and cook without lifting the lid until the liquid is absorbed and the rice is tender, 18-20 min.

6. 6

   Take the pan off the heat and leave it covered for 10 min to steam.

7. 7

   Remove the bay leaf. Fluff the rice with a fork and fold in the lemon zest, parsley and dill. Taste for salt and lemon and serve warm.

Imported from themediterraneandish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.