Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Saucepan
Ingredients
2tbspbutter
¼yellow onion, finely diced
1largegarlic clove, minced
1cupjasmine rice (you can also use basmati or long-grain rice)***Be sure to check your rice instructions for water to rice ratio and adapt as needed!
1cupchicken broth, warmed***Use vegetable broth for a vegetarian version
1cupwater, warmed
Sea salt and freshly cracked pepper, to taste
1largelemon, 1 tsp zest, AND 3-4 tbsp juice, to taste
2tbspfresh parsley, finely chopped
Instructions
Heat the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 1-2 minutes, until the rice is coated in the butter.
Add the warmed broth & water and season with sea salt and freshly cracked pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and cook for 20 minutes.
Remove the saucepan from the burner without removing the lid and let it sit for 10 minutes.
Carefully remove the lid and stir in the lemon zest, lemon juice, & chopped parsley, and season with additional sea salt and freshly cracked pepper, if needed. Fluff with a fork and serve immediately. Enjoy.