Fluffy, buttery rice pilaf brightened with fresh lemon, dill, and parsley.
8 steps, about 38 minutes start to finish.
In a saucepan or dutch oven, melt butter over medium heat.
Add the dry rice and toast, stirring frequently, until the rice is lightly golden and fragrant, about 3-4 minutes.
Add the diced onion and cook until softened, about 3 minutes. Add garlic and cook 1 more minute.
Pour in the chicken broth and add lemon zest. Season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover and cook for about 18-20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork and stir in the fresh dill, parsley, and lemon juice.
Taste and adjust seasoning. Serve warm.
“Toasting the dry rice in the butter until it smells nutty is what gives pilaf its flavor and keeps the grains separate rather than sticky. Stir the lemon juice and fresh herbs in at the very end, off the heat, so they stay bright instead of cooking flat.”
