1. Rinse rice well under cold water.
  2. Heat up 1 or 2 tablespooons of vegetable oil and 1 tablespooon of butter. Add onions and garlic until translucent.
  3. Add rice, and finely chopped veggies. Stir fry for a few minutes stirring occasionally and until veggies start to colour.
  4. Season to taste with salt/pepper/thyme and add lemon zest or preserved lemon rind, finely chopped.
  5. Add warmed up broth, cover and reduce to low heat.
  6. Do not lift up the lid, let simmer until liquid is fully absorbed, about 15 minutes.
  7. Check rice is 95% cooked. Remove from heat, let rest for another 15 minutes with lid on. Add a little olive oil and 1 teaspoon of butter.
  8. Fluff rice with a fork. Enjoy on its own or as a side dish.

Note: Anne-lise sometimes adds 1/4 cup of milk to the total quantities of broth (gives it a bit of creaminess).

Adjust oil and butter levels to richness of your broth and to your liking. Anne-lise uses high smoke point oil at the beginning. Finishing with olive oil for taste, after cooking process.

To make your own preserved lemons, try this …https://www.daringgourmet.com/how-to-make-preserved-lemons-moroccan-middle-eastern-cooking/

All vegetables available from Organic Fruit & Vegetable boxes

Recipe by Chef Anne-lise