- 1 cup long-grain white rice
- 2 tablespoons EVOO
- 3 tablespoons finely chopped flat-leaf parsley
- 1 1/2 tablespoons finely grated lemon zest
- 2 cloves garlic, finely chopped
In small saucepan, combine 1 1/2 cups water, rice and 3/4 tsp. salt; bring to boil over high heat. Lower heat, cover and simmer until rice is tender, 15 minutes. Fluff with fork. Mix in remaining ingredients.