1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 ¼ cup basmati rice
1 lemon, zested and juiced
16 oz. chicken stock
3 tablespoons of cilantro (or basil or parsley)
1 tablespoon harissa (optional)
Salt and freshly ground pepper
Melt butter in lidded sauté pan. Add olive oil and cook onion until translucent (2-3 minutes). Add garlic and sauté for 1 minute. Onions and garlic should not be browned.
Add lemon zest and lemon juice to pan and cook for 1 minute. Add chicken stock and bring to a simmer. Add rinsed basmati rice. Return to simmer and cover for 12 minutes until rice is al dente and liquid has been absorbed. Season with salt, pepper and optional harissa. Remove from heat and toss with cilantro right before serving.