Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup dried orzo pasta
  • 1 cup long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1 tsp sea salt
  • 1/2 tsp dried oregano
  • 1/2 tsp turmeric powder
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 tsp black pepper

Instructions:

  1. Place 1 cup of long grain white rice in a fine mesh sieve and run cold water over it, agitating with your fingers, until the water runs clear. This is the most important step for fluffiness.
  2. Heat 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter in a heavy pot over medium heat until the butter foam subsides and begins to sizzle.
  3. Add 1 small diced yellow onion and cook for 3-4 minutes until translucent and smelling sweet.
  4. Stir in 1/4 cup orzo pasta and 3 cloves minced garlic. Cook for 2-3 minutes, stirring constantly, until the orzo turns a golden brown color.
  5. Add the rinsed rice, 1/2 tsp dried oregano, and 1/2 tsp turmeric powder. Stir for 1 minute until the grains are coated in oil and look translucent at the edges.
  6. Pour in 2 cups chicken broth and 1 tsp sea salt. Bring to a rolling boil, then immediately turn the heat to the lowest setting.
  7. Cover with a tight fitting lid and cook for 15 minutes. Do not lift the lid during this time.
  8. Remove the pot from the heat. Keep the lid on and allow the rice to sit undisturbed for 10 minutes to equalize moisture.
  9. Remove the lid, fluff the rice with a fork, and fold in the lemon juice, lemon zest, fresh dill, and fresh parsley. Season with black pepper to taste and serve until the green herbs are evenly distributed and the aroma is vibrant.