Calories
130 kcal
Protein
4.3 g
Fat
2 g
Carbohydrates
17.5 g
Before preparing the rice, soak it in water for around 30 minutes. This will give the rice a smooth consistency.
Cut the onion and cherry tomatoes into small cubes. Furthermore, mince 2 garlic cloves.
Split the lemon in half, then insert a plain metal fork into the cut side. Hold the lemon over a bowl and use the fork to squeeze the lemon by moving it up and down while you apply pressure. Afterwards, take a grater and grate the skin of the lemon, then put both the zest and juice into a separate small bowl.
Take a big skillet, heat it and pour 2 tablespoons of olive oil. Cook until it starts to shimmer, then add the onions and cook until they become translucent, about 4 minutes. Add the minced garlic and cherry tomatoes and cook for another 5 minutes, then mix in the rice and continue cooking for an additional 10 minutes.
Pour the lemon juice and zest into the skillet and let it come to a rolling boil, then lower the heat. Cover the skillet and let it cook for approximately 20 minutes or until the rice is fully cooked. The liquid should be completely absorbed and the rice should be soft but not sticky.
Remove the rice from the heat. Leave it covered with a lid for about 5 minutes. Afterwards, uncover it and sprinkle with some parsley, leaves, walnuts and lemon zest. Enjoy!
It's crucial to not neglect the step of washing and soaking the rice well as it helps remove excess starch and prevents stickiness. Additionally, soaking the rice before cooking also reduces the cooking time.
How to cut the onion without crying? Before cutting an onion, place it in the freezer for approximately 10 to 15 minutes. This brief stint in the cold stops the release of an enzyme that causes tears during cutting.
Bon Appetit!
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