- 2 c long-grain rice
- Olive Oil
- 1 medium onion
- 1 garlic clove, minced
- 1/2 c orzo
- 2 lemons, juiced, plus the zest of 1 lemon
- 2 c chicken broth
- 1 tsp salt
- 1 large handful, chopped parsley
- Soak rice for 15-20 minutes
- Heat olive oil in a large pot. Add onion and cook until translucent.
- Add garlic and orzo, toss to coat. Add lemon juice and broth, then the rice and salt.
- Bring to a boil, then turn heat to low and cover and cook for 20 minutes.
- Remove from heat and let stand 10 minutes. Stir in parsley and lemon zest.
theultimaterecipebox.food.blog 