Ingredients
Scale
- 2 cups Basmati or long-grain white rice
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3.5 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Juice of half a lemon
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Step 1: Sauté and Toast – Place your rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch for fluffier results. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and the rinsed rice. Sauté the rice for 2 minutes, stirring constantly, until the grains look slightly translucent and smell toasted.
- Step 2: Simmer and Cook – Pour the broth into the pot and add the dried oregano, salt, and black pepper. Stir once to combine everything, then bring the liquid to a rolling boil. Once boiling, turn the heat down to the lowest setting and cover the pot with a tight-fitting lid. Let the rice simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice evenly.
- Step 3: Rest and Fluff – Remove the pot from the heat but keep the lid on. Let the rice sit and steam for another 5 minutes. This “rest” period allows the moisture to redistribute perfectly. Remove the lid and pour the lemon juice over the rice. Use a fork to gently fluff the grains, mixing in the fresh parsley if you are using it. Serve warm directly from the pot.
- Cook Time: 30 minutes