Ingredients:

  • 1 cup (200g) long-grain white rice (such as jasmine or basmati)
  • 2 cups (480ml) vegetable broth (or chicken broth)
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon (5g) fresh thyme leaves, finely chopped
  • 1 tablespoon (5g) fresh rosemary, finely chopped
  • 2 tablespoons (10g) fresh parsley, finely chopped
  • Optional: Zest of 1 lemon for brightness

Instructions:

  1. Dice the onion, mince the garlic, and chop herbs.
  2. In a pan, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and sauté for an additional minute until fragrant.
  3. Transfer aromatics to the slow cooker. Add rice, vegetable broth, salt, and pepper. Stir well. Sprinkle in fresh herbs and lemon zest (if using).
  4. Cover and set slow cooker to low for 2 hours.
  5. After 2 hours
  6. Once cooked, fluff the rice with a fork and adjust seasoning if necessary. Garnish with additional herbs if desired before serving.