Ingredients:
2 tbsp olive oil
1/2 medium yellow onion, chopped (red onion will also work)
1 cup basmati rice, soaked and drained or thoroughly washed
2 cloves garlic, minced
2 tsp organic lemon zest
1 cup low-sodium chicken broth (or vegetable broth for a vegetarian/vegan version)
1/4 cup freshly squeezed lemon juice
1 tbsp fresh dill, or to taste
1 tbsp fresh parsley, or to taste
1/4 tsp ground cumin
1/4 tsp dried oregano
1 pinch turmeric (optional but required for the bright yellow color)
Salt and pepper, to taste
1 tbsp unsalted butter (optional, for serving)
Extra lemon juice (optional, for serving)
Directions:
Sauté the onions and garlic in a large saucepan over medium heat with olive oil until soft and fragrant, about 4-5 minutes.
Add the rice and lemon zest, sauté until slightly toasted, about 1 minute, stirring frequently.
Pour in the broth, lemon juice, dill, parsley, cumin, oregano, salt, pepper, and turmeric. Mix and bring to a boil uncovered, then reduce heat to low and cover. Cook until the liquids have evaporated and the rice is tender but not sticky, about 10-15 minutes. Stir, then taste and adjust seasonings, if desired.
Let sit covered for 10 minutes off the heat. Uncover and fluff before serving. Optionally, stir in butter and/or top with extra lemon juice or crumbled feta cheese.
Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 30 mins | Kcal: 200 kcal | Servings: 4 servings