Administrativia

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 large shallot, finely minced
• 1 1/2 cups long grain rice (such as basmati)
• 1/2 cup dry white wine
• A few sprigs fresh thyme, leaves stripped and chopped (about 1 tablespoon)
• 2 cups chicken stock
• 1 cup water
• freshly ground pepper
• 1 lemon, zested
• 1 handful flat-leaf parsley, chopped
• toasted slivered almonds, for garnish (optional)

Heat a medium saucepan over medium heat. Add oil and butter and shallots to pan, sauté shallots for 2 minutes. Add rice and lightly brown for 4 to 7 minutes. Add the wine and allow it to evaporate completely, 1 to 2 minutes.

Add thyme, chicken broth and water to pan, bring to a boil. Cover, reduce heat to low and cook until rice is tender and liquid is absorbed, about 20 minutes.

Fluff rice with a fork and stir in the lemon zest and parsley and top with slivered almonds, if using.