Ingredients:

  • 1 cup (200 g) long-grain white rice, rinsed and drained
  • 2 cups (480 ml) low-sodium vegetable broth or chicken broth
  • 1 medium onion, finely chopped
  • 2 tablespoons (30 ml) olive oil or unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • ½ cup (25 g) fresh parsley, chopped
  • 1 tablespoon (15 g) fresh dill, chopped
  • Zest of 1 lemon
  • ¼ cup (30 g) sliced almonds, toasted

Instructions:

  1. Rinse and drain rice, chop onion and herbs. Toast almonds in a dry skillet until golden brown.
  2. Heat olive oil or butter in a medium saucepan over medium heat. Add chopped onion; sauté until translucent (3-4 minutes).
  3. Stir in the rinsed rice, ground cumin, salt, and pepper. Cook for about 2 minutes until rice is lightly toasted.
  4. Pour in the broth and add bay leaf. Bring to a boil, then reduce to a simmer.
  5. Cover with a lid, reduce heat, and simmer for 15 minutes or until liquid is absorbed.
  6. Remove from heat, discard bay leaf, and fluff rice with a fork. Stir in fresh herbs and lemon zest.
  7. Transfer to a serving dish and sprinkle toasted almonds on top.