• Sweat the shallot. Heat the butter or olive oil in a large skillet with a lit. Add the shallot and cook for 2-3 minutes until softened.
• Bring to a simmer. Add the rice to the pan and toss to coat in the shallot and butter/olive oil. Cook the rice for 2-3 minutes, stirring often. Add the broth, lemon zest, salt, and pepper, and bring to a simmer.
• Cook with the lid on, then rest. Cover, reduce the heat to low, and cook for 20 minutes. After 20 minutes, remove the pan from the heat and let it stand covered for another 10 minutes.
• Add the lemon and dill. Fluff the rice and fold in the lemon juice and fresh dill. Season to taste with additional salt and pepper.

Storage Instructions

• To store: Let the rice cool to room temperature and then transfer to an airtight container, or several small containers for meal prep, and refrigerate for up to 1 week.

  To freeze: Let the rice cool to room temperature, then spread on a baking sheet lined with parchment and freeze for 1 hour. Transfer to a gallon freezer bag and store for up to 3 months. When it’s time to defrost, transfer the bag to the fridge and let it thaw overnight.

  To reheat: Transfer rice to a nonstick skillet and drizzle in a couple of tablespoons of water or broth and cook on medium-low heat, stirring occasionally, until the rice is warmed through. Alternately, portion some of the rice into a microwave safe bowl or dish and cover with a wet paper towel. Microwave for 1-2 minutes until warmed through.