Lemon Rice

 We eat love to eat this with Chicken Vegetable Kebabs. 

Ingredients:

2 cups of basmati rice (or any long grain rice) (uncooked)
3 tablespoons of olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
2 lemons, juice of (PLUS zest of 1 lemon)
3 cups of water

3 teaspoon of chicken bouillon
dried parsley

2 tablespoons of butter 

Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and toss around for a bit. 
Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
Uncover and stir in parsley, and lemon zest and butter. Enjoy!