Lemon-Oregano Rice

Lovely with seafood and poultry, this bright and lemony rice dish has a fresh taste and a moist and tender texture. Simple enough to make any day, luxurious enough for company.

Lemon-Oregano Rice
(Serves 4 to 6.)

• 1 lemon
• 1 cup beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh oregano, minced or 1 teaspoon dried
• 2 tablespoons unsalted butter
• 2 green onions, chopped
• 1 cup long grain rice
• Lemon zest, for garnish

Lemon-Oregano Rice

Grate the zest from a lemon into a 2 -cup liquid measuring cup. Squeeze the lemon juice and strain it through a fine-mesh sieve into the cup. Add the broth and enough water to make 2 cups of liquid. Stir in the salt and pepper. If using dried oregano, add it now.

In a medium-sized sauce pan or fry pan, melt the butter over medium heat. Add the green onions and cook, stirring often, for about 2 minutes, or until wilted. Add the rice and stir for about 1 minute or until grains turn chalky-white. Stir in broth mixture and bring to a boil over high heat. Cover tightly, reduce heat to low, and simmer for about 20 minutes, or until rice is tender and all the liquid has been absorbed.

Stir in the fresh oregano if using. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Transfer the rice to a heated serving bowl and fluff with a fork. Garnish with long, thin strips of lemon zest.