Description
A bright and flavorful side dish with lemony notes that complements grilled chicken, fish, or roasted vegetables.
Ingredients
Scale
- 1 1/2 cups long-grain rice
- 3 cups chicken or vegetable broth
- 2 tablespoons butter or olive oil
- Zest and juice of 1–2 lemons
- 1 small onion or 2 shallots, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2–3 tablespoons fresh parsley or dill, chopped
- Optional: grated Parmesan for a cheesy finish
Instructions
- Rinse the rice under cold water until the water runs clear.
- Melt butter or heat oil in a medium saucepan over medium heat. Add chopped onion/shallot and sauté until soft and translucent, about 3–4 minutes.
- Add garlic and stir for 30 seconds until fragrant.
- Add the rinsed rice and stir to coat each grain; toast for 1–2 minutes.
- Pour in the broth and bring to a rolling simmer, then add salt and pepper. Cover and reduce heat to low, cooking for 15–18 minutes.
- Remove from heat and let it sit, covered, for 5–10 minutes.
- Fluff the rice with a fork, then stir in lemon zest, lemon juice, and chopped herbs.
- Serve warm and garnish with extra herbs or a sprinkle of Parmesan if desired.
Notes
Add a pinch of turmeric for color, or mix in peas or toasted almonds for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg