Categories: Rice, Side Dish

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• seeds from 7 cardamom pod, bruised
• 1 cup long-grain white rice, such as basmati
• 2 cups chicken broth or 2 cups vegetable broth or 2 cups water
• 1 teaspoon grated lemon zest
• salt
• fresh ground pepper

Directions

1. Put a medium saucepan over low heat and pour in the oil.

2. When it is hot, add the onion and cardamom seeds and cook, stirring, for about 3 minutes, until the onion is translucent and everything is nicely coated with oil.

3. Increase the heat to medium; add in the rice, and cook and stir until it is warmed through and it, too, is glossy with oil, another minute or so.

4. Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.

5. Toss in the lemon zest, season with salt and pepper, and give everything a last stir.

6. Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you’ve used.

7. Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.

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