Lemon Rice

🥘 Ingredients

• long-grain white rice 1 ¼ cup
• kosher salt ¼ tsp
• extra virgin olive oil 1 tsp
• large lemons ½
• flat-leaf parsley leaves and tender stems ¾ cup
• Freshly

1. 1

   Prepare: long-grain white rice , kosher salt , extra virgin olive oil , large lemons , flat-leaf parsley leaves and tender stems , Freshly cracked black pepper.

STOVETOP INSTRUCTIONS

1. 1

   Add 2 cup water to a medium saucepan and stir in the rice, salt, and olive oil, if using. Stir to combine.
2. 2

   Bring to a boil, then reduce the heat to low and cover. Simmer until the water is absorbed and the rice is tender, 7 to 12 minutes. While the rice cooks, zest and juice the lemons, then finely chop the parsley.
3. 3

   Take the rice off the heat, but keep covered to steam for 10 minutes .
4. 4

   Stir the lemon zest and juice (about 1 3/4 tbsp) and the parsley into the cooked rice. Season with a few pinches of salt and pepper, to taste. Allow to cool a bit, then store rice in a labeled airtight container in the fridge for up to 4 days.

INSTANT POT INSTRUCTIONS

1. 1

   In the Instant Pot inner pot, combine 1 1/4 cup water, rice, salt, and olive oil, if using. Stir to combine.
2. 2

   Seal the machine and select the Pressure Cook setting at high pressure. Cook for 3 minutes . Allow a natural pressure release for 10 minutes. While the rice cooks, zest and juice the lemon, then finely chop the parsley.
3. 3

   Stir the lemon zest and juice (about 1 3/4 tbsp) and the parsley into the cooked rice. Season with a few pinches of salt and pepper, to taste. Allow to cool a bit, then store rice in a labeled airtight container in the fridge for up to 4 days.