Ingredients:

  • 1.5 cups long-grain white rice (Basmati or Jasmine)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 small shallot, finely diced
  • 2.25 cups low-sodium vegetable or chicken broth
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 3 tbsp fresh parsley, finely chopped
  • 1 tsp fresh oregano or thyme, minced
  • 1 tsp lemon zest

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold water for 1–2 minutes, or until the water runs clear to remove excess surface starch. Shake vigorously to dry.
  2. Heat 1 tbsp oil and 1 tbsp butter in a pot. Add the shallot and garlic. Sauté 2 mins until the shallots are translucent and the kitchen smells amazing.
  3. Stir in the rinsed and drained rice. Cook 3 mins until the edges look slightly translucent and it smells nutty.
  4. Pour in 2.25 cups broth, salt, and pepper. Scrap the bottom of the pan to release any toasted bits.
  5. Bring the mixture to a rolling boil. Wait until the surface is bubbling vigorously.
  6. Turn the heat to its lowest setting and cover with a tight lid. Cook 18 minutes without opening the lid.
  7. Remove from heat. Let it sit undisturbed for 5 minutes to allow the steam to finish the centers.
  8. Uncover and add 3 tbsp parsley, 1 tsp oregano, and 1 tsp lemon zest.
  9. Use a fork to gently toss the herbs through the grains. Work quickly to keep the steam in.
  10. Transfer to a warm bowl to maintain that silky texture.