Rinse the long-grain grains under cold water until the water runs clear.

In a medium saucepan, heat the olive oil over medium heat. Add the diced red onion and sauté for two minutes until softened.

Stir in the rinsed grains and toast for one minute. Pour in the water and salt, then bring to a boil.

Reduce the heat to low, cover, and simmer for fifteen minutes or until the liquid is absorbed.

Remove from heat and let it rest covered for five minutes. Fluff with a fork, then fold in the freshly squeezed citrus juice and chopped coriander before serving.