Yield: 4 servings

Ingredients

1 cups long grain rice (uncooked)
3 Tbsp olive oil
1/2 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/4 cup orzo pasta
1 lemons, juice of (PLUS zest)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Handful chopped fresh parsley
1/2 tsp dill weed (dry dill)

Directions

1. Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
2. Heat about 3 tablespoon extra virgin olive oil in a large sauce pan with a lid until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
3. Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
4. Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
5. Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!