Description
This Greek lemon rice is a fragrant, fluffy side dish, bursting with fresh lemon, oregano, and garlic flavors. It’s easy to prepare and pairs wonderfully with Mediterranean meals like grilled meats or roasted vegetables.
Ingredients
1 cup long-grain white rice (such as basmati or jasmine)
2 tablespoons olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
2 ½ cups low-sodium chicken broth (or vegetable broth for vegetarian)
Zest of 1 lemon
Juice of 1 lemon (about 2–3 tablespoons)
1 teaspoon dried oregano
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
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Sauté the Aromatics: Heat olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Toast the Rice: Add the rice to the saucepan and stir to coat it with olive oil and aromatics. Toast the rice for about 1 minute, helping to bring out a subtle nuttiness.
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Add the Liquid: Pour in the chicken broth, lemon juice, lemon zest, oregano, and a pinch of salt and pepper. Stir well and bring to a gentle boil.
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Simmer the Rice: Once the mixture boils, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
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Fluff and Serve: Let the rice sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Adjust seasoning with additional lemon juice or salt if needed. Garnish with parsley before serving.
Notes
- Storage: Store leftover rice in an airtight container for up to 4 days.
- Reheating: Reheat with a splash of water or broth to keep the rice moist, either in the microwave or on the stove over low heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing, Simmering
- Cuisine: Mediterranean, Greek
