Green Rice with Herbs and Lemon

👨‍🍳 Method

1. 1
   Rinse the rice in cold water until the water runs clear, soak 30 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the fat in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the rice and stir 2 minutes, until all the grains are coated in fat.

   💡Fry the rice in fat before adding the liquid: each grain gets coated, and the grains don't stick together.
4. 4
   Grind the garlic, parsley, cilantro, green onion, lemon juice and lemon zest with a little oil into a green paste, and stir it into the rice.
5. 5
   Add the vegetable stock, season with salt and black pepper and bring to a boil.

   Stove
6. 6
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Turn off the heat and leave covered 5 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
8. 8
   Gently fluff with a fork and serve.