Moonwell Lemon Rice | four servings

1 1/2 cups dry long-grain rice
2 1/4 cups water
1 tbsp olive oil
1/2 tsp salt
1 lemon (zest and juice)
2 tbsp chopped parsley

Rinse rice. Pot: combine rice + water + salt + olive oil; bring to boil. Cover, low heat 15 minutes, then rest covered 10 minutes. Fluff, add lemon zest and juice and parsley. Note in margin: "toast first?" Unclear whether the rice should be toasted before water goes in; do not invent that step.