Greek Lemon Rice
Bright, fluffy long-grain rice scented with fresh lemon, oregano, and olive oil. A 30-minute Mediterranean side that pairs perfectly with grilled chicken, seafood, or roasted vegetables.
Ingredients
- 1 cup long-grain white rice (basmati or jasmine)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- fine salt and black pepper, to taste
- 2 tablespoons fresh parsley or dill, chopped (for garnish)
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Drain well.
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook 3–4 minutes until soft and translucent.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the rinsed rice and cook 1–2 minutes, stirring to lightly toast and coat the grains in oil.
- Pour in broth, lemon juice, lemon zest, oregano, salt, and pepper. Stir once to combine and taste the liquid; it should be pleasantly seasoned.
- Bring to a boil, then reduce heat to low. Cover and simmer 15–18 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, garnish with chopped parsley or dill, and serve warm.
Nutrition
Serving: 1peopleCalories: 220kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 270mgFiber: 1gSugar: 1g
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