1 cups basmati or long grain rice

2 tablespoons olive oil

¼ cup scallion, chopped

½ cup orzo pasta

1 to 2 tablespoons lemon juice (start with 1 and add more if needed)

4 to 6 strings of saffron

2½ cups chicken or vegetable stock

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill

2-3 teaspoons lemon zest

Salt and pepper, to taste

Instructions:

1. Rinse rice well then soak for 15-20 minutes in enough cold water to cover the rice by one inch. Drain well.

2. Heat olive oil over medium high heat in a large saute pan with a lid. Add scallion and orzo pasta. Cook and stir for a few minutes, until orzo is lightly browned. Stir in the rice.

3. Add the lemon juice, saffron and broth and bring to a boil. Turn heat to low. Cover and simmer for about 20 minutes, or until liquid is absorbed and rice is tender. Test your rice for doneness. Cook more if needed.

4. When done, remove from heat and let rest, covered, for 5-10 minutes. Uncover and stir in parsley, dill, lemon zest, and salt and pepper, to taste, Serve immediately.