Greek Lemon Rice

Wash rice and soak for 15 minutes in plenty of cold water. You should be able to easily break a grain of rice by placing between your thumb and index finger. Drain well.

Heat 3 tbsp olive oil in a large sauce pan with a tight sealing lid until oil is shimmering but not smoking. Add onions and cook 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss until the orzo has gained some color then stir in the rice. Toss to coat.

Add lemon juice and broth. Bring liquid to a rolling boil then turn heat to low. Cover and cook for 20 minutes or until rice is done and liquid fully absorbed.

Remove rice from heat. Let sit for about 10 minutes.
Uncover and stir in parsley, dill, and lemon zest. Garnish with lemon wedges.