Ingredients:

  • 1.5 cups Basmati rice, rinsed
  • 2 tbsp Unsalted butter
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced into a paste
  • 2.25 cups Vegetable stock
  • 2 wide strips Lemon zest
  • 0.5 tsp Sea salt
  • 3 tbsp Fresh lemon juice
  • 0.25 cup Fresh Italian flat-leaf parsley, finely chopped
  • 2 tbsp Fresh dill, minced
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Place your rinsed rice in a fine mesh sieve and let it drain thoroughly for at least 5 minutes. If the rice is too wet, it will steam instead of toasting in the butter.
  2. Melt the 2 tbsp unsalted butter in a medium saucepan over medium heat until it begins to sizzle and foam. Add the minced shallot and cook for 2 to 3 minutes until translucent.
  3. Stir in the 1.5 cups Basmati rice and the garlic paste. Sauté for 3 minutes, stirring constantly, until the grains look chalky and smell nutty.
  4. Pour in the 2.25 cups vegetable stock and add the 2 wide strips of lemon zest and 0.5 tsp sea salt. Use a wooden spoon to scrape any bits off the bottom of the pan.
  5. Turn the heat to high and bring the liquid to a rolling boil.
  6. Cover the pot with a tight fitting lid and reduce the heat to the lowest possible setting. Cook for 15 minutes until the liquid is fully absorbed. Do not lift the lid during this time!
  7. Remove the pan from the heat but keep the lid on. Let it sit undisturbed for 10 minutes. This allows the moisture to redistribute so the bottom layer doesn't stay soggy.
  8. Remove the lid and discard the lemon zest strips. Pour over the 3 tbsp fresh lemon juice and sprinkle the 0.25 cup parsley, 2 tbsp dill, and 0.5 tsp black pepper.
  9. Using a fork, gently lift and turn the rice to incorporate the herbs and juice. The grains should look airy and separate.
  10. Taste a small spoonful. Add a pinch more salt if the flavors don't jump out at you. Serve immediately while the herb aroma is at its peak.