Ingredients
Scale
1 cup basmati rice
2 tablespoons extra virgin olive oil
1/2 cup yellow onion, diced fine
1/2 cup celery, diced fine
1 1/2 cups vegetable stock
1/4 cup fresh dill, diced
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon sea salt, more to taste
Instructions
- Heat olive oil over medium in a medium saucepan with a tight-fitting lid. When hot, add finely diced onion, celery and 1/2 teaspoon salt. Sauté until tender, about 4-5 minutes.
- Add rice to the pan of vegetables and oil. Toss the rice in the hot oil and veggies, coating the grains in the olive oil. Add 1 1/2 cups of vegetable stock and a tablespoon of fresh lemon juice. Stir and bring the mixture to a boil, then lower to a simmer over low heat and cover the pot.
- Cook 13-15 minutes, or until all liquid is evaporated and the rice is tender. Remove from heat. Let the rice sit in the pan covered for 5-6 minutes longer to steam. Then stir fresh dill and lemon zest into the cooked rice. Taste and adjust seasoning.
- Garnish with additional lemon zest and dill. Serve hot.
Notes
Older rice may require a few additional tablespoons of stock to become tender. So add more, if needed!
Leaving the lid on the rice after removing from heat is an important step in reaching a fluffy texture.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Mediterranean