Lemon Rice (Greek Rice Pilaf)

Ingredients

• 2 tablespoons olive oil
• ½ chopped onion
• 1 ½ cups basmati rice well rinsed and drained*
• 2-3 garlic cloves, minced
• 2 teaspoons lemon zest
• 2 cups low sodium chicken broth
• ½ cup water
• ¼ cup lemon juice
• ¾ teaspoon salt plus more to taste
• 1 TBS EACH fresh dill, parsley OR 1 teaspoon EACH dried
• ¼ tsp EACH pepper, dried oregano, ground cumin

ADD LATER (optional)

• 1-2 tablespoons butter or more to taste
• ¼ cup feta
• lemon juice to taste

Instructions

1. Sauté onions: Heat olive oil in a large sauce pan (with a lid) over medium high heat. Sauté onions until soft, approximately 5 minutes.
2. Sauté rice: Add rice, garlic and lemon zest and sauté for one additional minute. Stir in chicken broth, water, lemon juice and all seasonings.
3. Simmer: Bring to a boil then reduce heat to LOW, cover, and cook 12-15 minutes, or just until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. If your liquid is evaporated but your rice is still quite undercooked (keeping in mind it will steam for 10 minutes once removed from heat), then add a little additional liquid and continue to cook.
4. Let rest: Once water is evaporated, remove from heat, stir, cover and let sit 10 minutes.
5. Add lemon: Taste and add 1-2 tablespoons additional lemon if desired (I add one tablespoon). Season with additional salt and pepper to taste.
6. Optional: stir in 1-2 tablespoons butter or more to taste. You can stir feta into entire rice pot or add it to individual servings.

Notes:
You can also use brown rice and adjust the amount of water/broth and cook according to brown rice directions.