Lemon-Herb Rice Pilaf Recipe by Molly Krueger from Delish.

Ingredients

• 2 cups basmati rice 
• 2 cloves garlic, finely grated
• Juice and zest of 1 (or more) lemon 
• 5 Tbsp. extra-virgin olive oil, divided
• Kosher salt 
• Freshly ground black pepper 
• 1 medium yellow onion, chopped 
• 1/2 cups orzo
• 3 cups low-sodium chicken broth
• 2 bay leaves
• 1 bunch fresh dill, finely chopped 
• 1 bunch of fresh parsley, leaves, and tender stems finely chopped
• 1/3 cup crumbled feta (about 2 oz.) 
• 1/4 cup toasted slivered almonds

Directions

1. Rinse the rice under cold water until the water runs clear and drain well.
2. Whisk together garlic, lemon juice, and 2 tbsp of oil in a bowl. Season with salt and pepper.
3. In a pot over medium heat, saute the onion in about 1 tbsp of oil. Stir occasionally and cook until translucent, about 3 minutes.
4. Add orzo to the pot and the remaining 2 tbsp of oil. Stir until the orzo is deeply browned and toasted, about 5 to 7 minutes.
5. Add rice and toss until coated. Add lemon zest, broth, bay leaves, and 2 tbsp of salt. Cover and bring to a boil. Reduce heat to medium-low, simmer, and cook covered, stirring occasionally until the liquid is absorbed; about 15 to 20 minutes.
6. Remove the pot from the heat. Pour the lemon vinaigrette over the rice mixture, immediately cover, and let sit for 10 minutes.
7. Remove the bay leaves and fluff the rice with a fork. Mix in the dill and parsley. Add in more lemon juice, salt, and pepper if needed.
8. Top with feta and almonds. Enjoy!