Ingredients
Rice Base
- 1 teaspoon olive oil
- 1/4 cup diced shallot
- 1 cup jasmine rice
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon garlic powder
- 1 1/2 cups low sodium chicken broth (or vegetable broth)
Flavorings
- Zest of a lemon
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons chopped fresh dill
Instructions
- Heat oil and sauté shallots: Add the olive oil to a saucepan and heat it over medium-high heat. Once hot, add the diced shallots and sauté for 30 seconds until they start to soften and release their aroma.
- Toast the rice: Add the jasmine rice, garlic powder, and kosher salt to the pan. Stir everything together thoroughly and toast the rice for 30 to 60 seconds to enhance its nutty flavor.
- Add liquid and lemon zest, then cook: Pour in the chicken broth along with the lemon zest. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan with a lid. Let the rice simmer gently for 15 to 20 minutes until the liquid is absorbed and the rice is tender.
- Let the rice rest and finish with lemon and dill: Remove the saucepan from the heat but keep it covered. Allow the rice to stand for 5 to 10 minutes to finish steaming. Afterward, remove the lid and stir in the fresh lemon juice and chopped dill. Taste the dish and adjust salt seasoning as needed before serving.
Notes
- Use low sodium broth to better control the salt content.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust lemon juice to taste for more or less tanginess.
- Dill can be replaced with fresh parsley if preferred.
- Make sure the rice is rinsed before cooking if you prefer less starch.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
