Preparation Steps

• Rinse the brown rice under cool water until it runs mostly clear; drain well.
• In a medium saucepan, heat olive oil over medium. Add onion and cook, stirring, until translucent and soft, about 3 to 4 minutes.
• Stir in garlic, cumin, oregano, and smoked paprika; cook until fragrant, about 30 seconds.
• Add the rice and tomato paste; stir to coat the grains and lightly toast, about 1 minute.
• Pour in crushed tomatoes and vegetable broth. Add bay leaf, salt, and black pepper; stir and bring to a boil.
• Cover, reduce heat to low, and simmer gently until the rice is tender and liquid is absorbed, about 40 to 45 minutes.
• Remove from heat and let stand, covered, 10 minutes. Discard the bay leaf and fluff with a fork.
• Fold in lemon zest, lemon juice, parsley, and dill. Taste and adjust salt and pepper as needed. Garnish with toasted pine nuts to serve.