Lemon Herb Rice

Fluffy long-grain rice scented with lemon, parsley, dill and olive oil for an easy Mediterranean side dish.

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Rinsing the rice and resting it after cooking keeps the grains separate while fresh herbs and lemon are added at the end for a clean flavour.

Ingredients

• 300 g basmati or long-grain rice
• 1.5 tbsp olive oil
• 0.5 onion (finely diced)
• 1 garlic clove (minced)
• 550 ml vegetable stock (hot)
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 3 tbsp fresh parsley (chopped)
• 2 tbsp fresh dill (chopped)
• 0.75 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Rinse the rice under cool water until the water runs mostly clear, then drain it well. Removing excess surface starch helps the cooked grains stay separate.
2. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft but not browned, then add the garlic for 30 seconds.
3. Add the drained rice and stir for 1 minute so the grains are lightly coated in oil. Pour in the hot stock and add the salt.
4. Bring to a boil, stir once, then cover tightly and reduce the heat to very low. Cook for 12–14 minutes without lifting the lid.
5. Remove the pan from the heat and leave it covered for 10 minutes. This resting time lets the remaining steam finish cooking the rice evenly.
6. Fluff gently with a fork, then fold through the lemon zest, lemon juice, parsley and dill. Avoid vigorous stirring, which can make the rice sticky.
7. Taste and adjust the salt, pepper or lemon. Serve warm alongside grilled meat, fish, vegetables or a mezze spread.