Description
A bright and zesty Greek Lemon Rice recipe that perfectly balances tangy lemon, fresh herbs, and tender rice. This simple stovetop dish combines sautéed onions and garlic with aromatic lemon juice and zest, cooked in flavorful chicken broth, making it an ideal side for Mediterranean meals or as a refreshing accompaniment to grilled dishes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 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
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- Sauté Aromatics: Heat the olive oil in a medium saucepan 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 pan with the sautéed onions and garlic. Stir frequently and cook until the rice grains are lightly golden, which enhances the nutty flavor, about 2-3 minutes.
- Simmer the Rice: Pour in the chicken broth, fresh lemon juice, and add the lemon zest, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the rice simmer gently until tender and the liquid is absorbed, approximately 18-20 minutes.
- Rest and Fluff: Once cooked, remove the pot from heat and let the rice rest covered for 5 minutes. Then fluff the rice gently with a fork and stir in the chopped fresh parsley and dill to finish. Serve warm as a bright, flavorful side dish.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Rinsing the rice before cooking can reduce excess starch and improve texture.
- This dish pairs well with grilled meats, seafood, or roasted vegetables.
