Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried Greek oregano
  • 1.5 cups long-grain white rice
  • 3 cups chicken bone broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place the rice in a fine mesh sieve and run cold water over it until the water runs perfectly clear. Note: This removes excess starch that causes clumping.
  2. In a heavy bottomed pot, heat the 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the diced onion and cook for 5 minutes until translucent and fragrant.
  3. Stir in the 3 minced cloves of garlic and 1 tsp dried Greek oregano. Cook for 1 minute until the garlic is soft but not browned.
  4. Add the rinsed and drained rice to the pot. Stir constantly for 3 minutes until the edges of the rice look translucent. Note: This step is non negotiable for a fluffy result.
  5. Pour in the 3 cups of chicken bone broth and add the bay leaf and 1 tsp salt. Turn the heat to high and bring the mixture to a rolling boil.
  6. Once boiling, turn the heat to the lowest setting and cover the pot with a tight fitting lid. Cook for 18 to 20 minutes until all the liquid is absorbed.
  7. Remove the pot from the heat. Do not open the lid. Let it sit undisturbed for 10 minutes to allow the steam to finish the cook.
  8. Remove the lid and discard the bay leaf. Pour in the 0.25 cup lemon juice and add the 1 tbsp zest, 0.25 cup parsley, 2 tbsp dill, and 0.25 tsp black pepper.
  9. Using a fork (never a spoon), gently lift and fold the rice until the herbs are evenly distributed and the grains are airy.