Basic Preparation

• In a medium pot, warm olive oil over medium heat until shimmering, about 2 minutes. Add diced onions and minced garlic, cooking until fragrant, typically 2-3 minutes.
• Stir in the diced carrots, bell peppers, and peas. Cook until they soften slightly, approximately 4 minutes.
• Add the long-grain rice to the pot, stirring for about 1 minute until the grains turn translucent and lightly golden.
• Pour in vegetable broth and add salt. Bring the mixture to a gentle boil. Once bubbling, cover it, reduce the heat to low, and let it cook for 15 minutes or until the liquid is absorbed.
• Remove the pot from heat. Fluff the rice gently with a fork, then fold in the chopped parsley, chosen herbs, fresh lemon juice, and freshly ground black pepper to taste.
• Transfer the herbed vegetable rice to a serving bowl. Optionally, sprinkle with toasted nuts or slivered almonds for extra crunch.