Ingredients:

  • 1.5 cups (300g) Long-grain white rice
  • 2 tbsp (30g) Extra virgin Greek olive oil
  • 1 tbsp (15g) Unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2.75 cups (650ml) Low-sodium chicken stock
  • 1 tsp Dried oregano
  • 1 Bay leaf
  • 1 tsp Kosher salt
  • Zest of 2 large lemons
  • 3 tbsp Freshly squeezed lemon juice
  • 0.25 cup Fresh parsley, finely chopped
  • 2 tbsp Fresh dill, chopped

Instructions:

  1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove surface starch.
  2. In a heavy-bottomed saucepan or Dutch oven, heat the olive oil and butter over medium heat. Sauté the diced onion for about 4 minutes until translucent.
  3. Add the minced garlic and the dry, rinsed rice to the pan. Stir constantly for 2-3 minutes until the rice grains look opaque and smell slightly nutty.
  4. Pour in the chicken stock, oregano, salt, and bay leaf. Increase heat to bring the mixture to a rolling boil, ensuring no grains are stuck to the bottom.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer. Once cooked, place a clean kitchen towel under the lid for the resting phase to absorb excess steam.
  6. Fold in the lemon zest, fresh lemon juice, chopped parsley, and fresh dill before serving.