Ingredients:

  • 1 cup (200 g) Mahatma Long Grain White Rice
  • 2 cups (475 mL) vegetable broth or water
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) paprika
  • Salt and pepper to taste
  • 1/4 cup (10 g) fresh parsley, chopped
  • 1/4 cup (10 g) fresh cilantro, chopped
  • Juice of 1 lemon
  • Zest of 1 lemon

Instructions:

  1. Rinse the Mahatma Rice under cold water until the water runs clear; drain.
  2. Heat olive oil in a medium saucepan over medium heat.
  3. Add chopped onion, season with salt, and sauté until translucent (about 3-4 minutes).
  4. Stir in garlic, cumin, and paprika; cook until fragrant (about 1 minute).
  5. Add the rinsed rice to the pan; stir to combine and toast for 2 minutes.
  6. Pour in vegetable broth or water; bring to a boil.
  7. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
  8. Remove from heat, let sit covered for 5 minutes.
  9. Fluff the rice with a fork; gently stir in fresh herbs, lemon juice, and lemon zest.