SERVES 4
Fresh lemon juice and zest can bring almost any recipe to life, especially rice. It adds a tangy and refreshing pop. In this recipe, the lemon combined with a liberal amount of chopped fresh herbs creates a fragrant side dish perfect for brothy soups and stewed chickpeas, or to serve with piping-hot steamed vegetables.
1 cup long-grain white rice
1½ cups filtered water
2 tablespoons good olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 green onion, chopped
1 tablespoon minced celery
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh thyme
1 heaping tablespoon chopped fresh oregano
1 heaping tablespoon chopped fresh parsley
1 heaping tablespoon chopped fresh marjoram (optional)
3 dried bay leaves
½ teaspoon grated lemon zest
2 tablespoons fresh lemon juice
½ teaspoon sea salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
Place the rice in a fine-mesh sieve and rinse thoroughly with hot water until the water drains clear. Drain thoroughly and place the rice into a rice cooker or small pot.
Add the water, the olive oil, shallots, garlic, green onion, celery, basil, thyme, oregano, parsley, marjoram, if using, bay leaves, lemon zest, lemon juice, salt, and pepper and mix well. For the rice cooker, close and cook as you would normally. For the stovetop, follow the package instructions.
Remove from the heat, uncover, fluff the rice with a fork, replace the lid, and let sit for at least 5 minutes.
Season with more sea salt and black pepper to taste, if needed. Serve immediately.
lagniappe: Make sure to use fresh herbs, as they offer a more vibrant flavor than their dried counterparts. Their bright green color also make this rice side particularly pleasing to the eye.