1. Add 2 tbsp of light olive oil to the bottom of a medium-sized pot, add 2 cups diced onions and 1 tsp of salt. Saute them over low heat for about 5 minutes until they become translucent (to bring out its sweetness).

2. Toss in 2 tbsp of fresh dill, 2 tbsp of fresh mint, and 1/4 cup of fresh squeed lemon juice and give it a stir.
3. Add 4 1/4 cups of water and bring to a boil.

4. While the water is coming to a boil, wash the rice in a wire mesh strainer until the water runs clear, then add it to the pot once the water boils.

5. Let the rice slowly boil until the liquid is slightly below the rice then cover, turn it to low heat, and cook for 5 more minutes.
6. Turn off the heat and let it sit with the cover on for at least 10 minutes. (Leave the cover on, I know it’s hard not to peek).

Make the lemon herb dressing...

1. Add 1/3 cup lemon juice, 3 tbsp light olive oil, 1/2 tsp salt, 2 tbsp minced mint, and 2 tbsp minced dill to a small bowl and stir well.

2. Fluff your rice with a fork then drizzle the dressing over the rice before serving.