Ingredients
Equipment
Method
Cooking Instructions
- Rinse the Basmati rice under cold water until it runs clear, then drain it thoroughly.
- Heat olive oil in a medium saucepan over medium heat, then add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the rinsed rice, coating it evenly with the oil and garlic, then pour in the vegetable broth and a pinch of salt and bring to a boil.
- Reduce the heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
- Remove the saucepan from heat and let the rice rest, still covered, for 5-10 minutes to finish steaming.
- While the rice rests, lightly toast the pine nuts in a dry skillet until they are golden and fragrant.
- Uncover the rice, then add the lemon zest, lemon juice, chopped parsley, and dill, and fluff gently with a fork to combine.
- Stir in the toasted pine nuts, crumbled feta cheese, and chopped Kalamata olives.
- Taste the salad and adjust seasoning with salt and pepper as needed, then serve warm or at room temperature.
Notes
For an extra touch, add some chopped cucumber or cherry tomatoes for added freshness and crunch.