Heat up on medium heat the olive oil in a heavy bottomed saucepan. Once warm add the chopped onions and a little salt.

Mix well and allow the onions to cook until they are soft and translucent. This step will take approximately 5 minutes.

Add the raw rice to the saucepan and mix it well, ensuring each grain is coated with the oil. Toast the rice until it changes color and its edges become translucent too. This process will take a another 3-5 minutes.

Now, add the broth, bay leaf, and water to the pan and mix well.

Cover the pan with a tight fitting lid and increase the heat to high. As soon as the liquid starts to boil, reduce heat to low. If necessary, move the pan to a smaller hob, as you will want the water to very gently simmer, not boil. Cook the rice for 10 minutes.

After 10 minutes, switch the heat off, and allow the rice to rest while still covered for 8 minutes. During this time do not remove the lid or mix the rice.

After resting, the rice will be cooked and ready for the final flavor addition.

Finally, fluff the rice using a fork, and add the parsley leaves, fresh lemon juice and lemon zest to the cooked rice and stir well. Taste for seasoning and add salt if necessary.

The lemon rice pilaf is now ready to be served with your main dish and vegetables. Enjoy!