Description
This Greek Lemon Rice Recipe is a delightful and zesty side dish that brings the vibrant flavors of the Mediterranean to your table. Perfectly cooked basmati rice is infused with aromatic herbs, fresh lemon juice, and zesty lemon zest, making it an ideal accompaniment for grilled chicken, roasted vegetables, or even as a refreshing salad base. With just 30 minutes needed from start to finish, this recipe is both quick and easy, ensuring you can enjoy a burst of flavor without spending hours in the kitchen. Customize it further by adding your favorite vegetables or adjusting the herbs to suit your taste. This versatile dish will quickly become a staple at your family gatherings or weeknight dinners.
Ingredients
- 2 tbsp olive oil
- 1/2 medium yellow onion (chopped)
- 1 cup basmati rice (soaked and drained or thoroughly washed)
- 2 cloves garlic (minced)
- 2 tsp organic lemon zest
- 1 cup low-sodium chicken broth (or vegetable broth for a vegetarian/vegan version)
- 1/4 cup freshly-squeezed lemon juice
- 1 tbsp fresh dill (or to taste)
- 1 tbsp fresh parsley (or to taste)
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1 pinch turmeric (optional)
- Salt and pepper (to taste)
- 1 tbsp unsalted butter (optional, for serving)
- Extra lemon juice (optional, for serving)
Instructions
- In a large saucepan over medium heat, warm olive oil. Add chopped onion and minced garlic; sauté until fragrant (about 4–5 minutes).
- Stir in washed basmati rice and lemon zest; cook for an additional minute.
- Add chicken broth, lemon juice, dill, parsley, cumin, oregano, salt, pepper, and turmeric (if using). Bring to a boil.
- Once boiling, reduce heat to low and cover. Cook for 10–15 minutes until rice is tender.
- Remove from heat and let sit covered for 10 minutes before fluffing with a fork.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For a vegan version, substitute chicken broth with vegetable broth. Feel free to add cooked vegetables like spinach or bell peppers for additional flavor and nutrition. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.