Greek Lemon Rice

Adapted from The Ultimate Rice Cooker Cookbook
Serves 2

• 3/4 cup uncooked basmati or jasmine rice
• 1 cup chicken broth (2 cups stock if using brown rice)
• 1/2 cup water (2/3 cups water if using brown rice)
• 1 medium onion, diced
• 1/4 cup pine nuts or walnuts, chopped
• 1/2 tsp dried dill
• 1/2 tsp dried mint
• 2 tbsp lemon juice
• 1/2 cup crumbled feta (optional)

Combine rice, broth and water in a rice cooker and turn it to Cook. While it cooks, saute onion over medium heat in about a tablespoon of oil until soft, about 5 minutes. Stir in nuts and, stirring constantly, cook until golden brown. In a small dish, stir together spices and lemon juice. When the rice cooker is done, add the onion/nut mixture and lemon juice mixture, stirring and fluffing the cooked rice to combine. Close the cover and keep the cooker on the Keep Warm setting for about 5 – 10 minutes.

Serve, topping with crumbled feta if desired.