Ingredients:

  • 1 cup long-grain white rice (200 g)
  • 2 cups vegetable broth (480 ml)
  • 3 tablespoons olive oil (45 ml)
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1/4 cup fresh parsley, chopped (15 g)
  • 1/4 cup fresh basil, chopped (15 g)
  • Zest of 1 lemon

Instructions:

  1. Rinse 1 cup of rice under cold water until the water runs clear. Drain well.
  2. In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. Add 1 small chopped onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook until fragrant (about 1 minute).
  3. To the saucepan, add the rinsed rice and stir to coat with the oil and aromatics. Pour in 2 cups of vegetable broth, and add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 15 minutes.
  4. Once cooked, remove from heat and let sit, covered, for 5 minutes. Add chopped parsley, basil, and lemon zest, and fluff the rice gently with a fork.