Description
A refreshing and flavorful Greek Lemon Rice recipe that combines aromatic herbs, zesty lemon, and tender rice cooked in chicken broth. This simple yet delicious side dish is perfect to accompany Mediterranean meals.
Ingredients
Rice and Aromatics
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
Liquids and Seasonings
- 2 1/2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Herbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- Heat olive oil and sauté aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Toast the rice: Add the long-grain white rice to the saucepan with the sautéed onion and garlic. Stir frequently and toast the rice until it becomes lightly golden, approximately 2-3 minutes. This step enhances the rice’s flavor.
- Add liquids and seasonings, then simmer: Pour in the chicken broth, fresh lemon juice, and lemon zest. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover the saucepan and simmer gently until the rice is tender and has absorbed the liquid, about 18-20 minutes.
- Rest and finish with herbs: Remove the saucepan from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, then stir in the chopped fresh parsley and dill to add freshness and flavor. Serve warm.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Be careful not to overcook the rice; it should be tender but not mushy.
- If fresh herbs are unavailable, dried herbs can be used, but reduce the quantity by half.
- This rice pairs wonderfully with grilled meats, fish, or Greek salads.
- Adjust lemon juice and zest to taste depending on preferred tartness.
