Ingredients
- 1 cup long-grain white rice or basmati rice
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 cups chicken broth or vegetable broth
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley or dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: lemon wedges
- Optional garnish: extra chopped parsley or dill
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear.
- Heat olive oil in a large saucepan over medium heat.
- Add the diced onion and sauté for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the rinsed rice and stir continuously for 1 to 2 minutes to lightly toast it.
- Pour in the broth and add lemon juice, lemon zest, salt, and black pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the saucepan, and simmer for 15 to 20 minutes until the rice is tender and the liquid is absorbed.
- Remove from the heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice with a fork and stir in the chopped parsley or dill.
- Serve warm with optional lemon wedges and extra herbs.
Notes
- Rinsing the rice helps keep the grains fluffy and prevents stickiness.
- Basmati rice gives a lighter and more aromatic texture.
- Fresh lemon juice and zest provide the best flavor.
- Use vegetable broth for a vegetarian version.
- Add grilled chicken, shrimp, or chickpeas to turn it into a full meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
