Original Post: https://www.evolvingtable.com/greek-lemon-rice/
Greek Lemon Rice Recipe
This easy Greek Lemon Rice is fluffy basmati simmered in garlicky broth, then finished off the heat with fresh lemon, parsley, and dill, so it tastes bright instead of cooked-down and flat. One pot, about 30 minutes, and naturally dairy-free.
Servings: 5 servings
Equipment
- Medium saucepan with lid
Ingredients
- 2 tablespoons oil avocado or olive, divided
- ½ sweet onion finely diced
- 3 cloves garlic finely minced
- 1 ½ cups vegetable broth or chicken broth
- 1 cup basmati rice or long grain white rice
- ¾-1 teaspoon salt to taste
- 1 small lemon juiced, freshly squeezed
- ¼ cup chopped parsley fresh, curly leaf
- 1 tablespoon chopped dill fresh
Instructions
- Rinse Rice: Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let drain completely.1 cup basmati rice
- Sauté Onion: Add oil and diced onion to a medium-sized pot over medium heat and cook for 2-3 minutes, or until onion becomes translucent. Add minced garlic and continue sauteing for another minute.2 tablespoons oil, ½ sweet onion, 3 cloves garlic
- Boil and Simmer Rice: Pour in broth, scraping the bottom of the pot to release any bits that are stuck, and add in the rice and salt. Give it a good stir and bring to a boil. Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and fluffy.1 ½ cups vegetable broth, ¾-1 teaspoon salt, 1 cup basmati rice
- Rest and Finish: Turn off the heat and let the rice rest, covered, for a few minutes. Add the remaining tablespoon of oil, lemon juice, and chopped parsley and dill, and mix until just combined. Serve immediately with a sprinkle of additional parsley and black pepper. Enjoy!1 small lemon, ¼ cup chopped parsley, 1 tablespoon chopped dill
Video
Notes
- Extra lemon pop: Zest the lemon before juicing and stir the zest in with the herbs.
- Make ahead: This rice is best made just before serving. You can chop the fresh herbs the day before.
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days, or freeze in a freezer-safe bag for 1 to 2 months.
- Reheat: Warm in the microwave, or in a skillet with a little oil and water.
Nutrition
Calories: 204kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 572mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 0.5mg
