Pilaf-style Rice

• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups long-grain rice, not converted
• 2 1/4 cups water
• 1 teaspoon kosher salt
• 2 teaspoons lemon zest, optional
• 2 teaspoons chopped fresh thyme leaves, optional

1. Heat the oil in a medium saucepan over medium heat.
2. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes.
3. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes.
4. Then let the rice rest off the heat for 5 minutesplease don't lift the lid to give a peek or stir, or the rice will not cook evenly.
5. Put the rice in a large serving bowl, fluff and separate the grains with a fork.
6. Add lemon zest and/or thyme, if desired, and serve.

extravirgin olive oil, longgrain rice, water, kosher salt, lemon zest, thyme

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pilaf-style-rice-recipe.html (may not work)