Lemon Garlic Rice

Ingredients

* 1 cup long-grain rice

* 2 tablespoons olive oil

* 1 small onion, finely chopped

* 3 cloves garlic, minced

* 1½ cups chicken broth

* ½ cup water

* 2 tablespoons freshly squeezed lemon juice

* 1 tablespoon lemon zest

* 1 teaspoon salt

* ¼ teaspoon black pepper

* ½ teaspoon ground turmeric (optional)

* 1 tablespoon butter

* 2 tablespoons fresh dill, for garnish

Instructions

1. Rinse the Rice: Place the rice in a medium bowl and cover with cold water. Stir well, then drain the cloudy water. Repeat 2–3 times until the water runs mostly clear. Set aside.

2. Sauté the Onion and Garlic: In a medium-sized pot, warm the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.

3. Toast and Season the Rice: Add the rinsed rice to the pot and stir for 2–3 minutes to lightly toast. Pour in the chicken broth, water, lemon juice, lemon zest, salt, black pepper, and optional turmeric. Stir well to combine.

4. Cook the Rice: Bring to a boil, then reduce the heat to low. Cover the pot and simmer for approximately 15 minutes, or until all the liquid is absorbed and the rice is tender.

5. Finish and Serve: Turn off the heat and let the rice rest with the lid on for 5 minutes. Remove the lid and fluff the rice with a fork. Stir in the butter and serve hot, garnished with fresh dill.