Ingredients:

  • 1.5 cups (285g) long-grain white rice
  • 0.5 cup (100g) orzo pasta
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 tsp turmeric
  • 3.5 cups (830ml) low sodium vegetable or chicken broth
  • 1 large lemon, zested and juiced
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place the long grain rice in a strainer and run under cold water until the water runs clear. Note: This prevents the grains from sticking together later.
  2. Heat the olive oil in your pot over medium heat. Add the onion and cook for 4 minutes until translucent and soft.
  3. Stir in the dry orzo pasta. Cook for 3 minutes until the pasta turns a deep golden brown.
  4. Toss in the minced garlic, turmeric, salt, and pepper. Stir for 1 minute until the garlic is fragrant.
  5. Add the rinsed rice to the pot. Stir to coat every grain in the oil until the rice looks slightly translucent at the edges.
  6. Pour in the broth and half of the lemon juice. Bring to a boil, then immediately turn the heat to low.
  7. Put the lid on tight. Simmer for 15 to 18 minutes until all the liquid is absorbed.
  8. Remove the pot from the heat. Let it sit, covered, for 5 minutes. Note: This is the most important step for a fluffy texture.
  9. Remove the lid. Add the lemon zest, remaining lemon juice, dill, and parsley.
  10. Use a fork to gently lift and separate the grains until the herbs are evenly distributed.