I slice the onions and when I remember, place them in cheesecloth before adding the orzo and garlic. It makes it easier to remove the onions when serving.
2 cups long grain rice (uncooked)
Extra virgin olive oil
1 medium yellow onion (just over 1 cup chopped onions). See above
1 garlic clove, minced
1/2 cup orzo pasta
1/2 lemons, juice and zest
2 cups low sodium chicken or vegetable broth
Pinch of salt
Large handful of chopped fresh parsley
1 tsp dried dill weed
Wash the rice well and soak for 15 – 20 minutes in cold water, an inch over the rice. It’s ready to use when you can break a grain of rice by placing it between your thumb and index finger. Drain well.
Heat about 3 tbsp oil in a large sauce pan with a lid, until oil is shimmering (not smoking). Add onions and cook for 3 – 4 minutes or until translucent. Add garlic and orzo pasta. Toss around, stirring constantly, until the orzo looks a bit toasted. Stir in the rice and toss to coat.
Add the broth. Bring to a boil, let it reduce a little then turn to low. Cover and cook for about 20 minutes or until the rice is done. The liquid should be completely absorbed and the rice tender but not sticky. Add the lemon juice and lemon zest while the rice is still hot. Cover and let sit until you’re ready to eat.
Uncover, stir in parsley, dill weed and lemon zest.
Adapted from: themediterraneandish.com