Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced (150g)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1.5 cups long-grain white rice (300g)
  • 3 cups chicken broth (710ml)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 large lemon, zested and juiced (approx. 4 tbsp juice)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.
  2. In a heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Add garlic and dried oregano, cooking for 1 minute until fragrant.
  3. Add the rinsed rice to the saucepan. Stir constantly for 2–3 minutes to coat the grains in the fats and lightly toast them.
  4. Pour in the chicken broth, salt, and black pepper. Bring the mixture to a rolling boil.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes. Do not lift the lid during this process.
  6. Remove from heat and let the pot sit covered and undisturbed for 10 minutes to allow moisture to redistribute.
  7. Remove the lid, fluff the rice with a fork, and fold in the fresh lemon juice, lemon zest, parsley, and dill before serving.