Description
A straightforward lemon-and-herb rice that balances bright flavors and savory depth, perfect for weeknight dinners or entertaining.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice, rinsed
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Sauté the chopped onion for about 4 minutes until softened and translucent.
- Stir in the garlic and cook for about 30 seconds until fragrant; do not let it brown.
- Add the rinsed rice and stir to coat in the oil, toasting for 1–2 minutes until edges look slightly translucent.
- Pour in the chicken broth and add the lemon zest.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 15–18 minutes.
- When the rice is tender and the liquid is absorbed, remove from heat and let sit covered for 5 minutes.
- Fluff with a fork, then stir in the lemon juice, parsley, dill, and season with salt and pepper.
Notes
Rinse the rice to reduce surface starch and enhance grain separation. This recipe can be made vegetarian by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg