Description
This Greek Lemon Rice recipe is a flavorful and aromatic side dish that perfectly complements a variety of main courses. The combination of zesty lemon and fragrant herbs makes this dish a standout addition to any meal.
Ingredients
Scale
Rice:
- 1 cup long-grain white rice, rinsed well
Sautéed Onion Mixture:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
Liquid and Seasonings:
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
- Optional: lemon wedges for serving
Instructions
- Sauté Onion: Heat olive oil in a medium saucepan over medium heat. Sauté chopped onion for 3 to 4 minutes until softened.
- Add Garlic: Add minced garlic and cook for an additional 30 seconds.
- Toast Rice: Stir in rinsed rice and toast for 1 to 2 minutes until slightly translucent.
- Add Liquid and Seasonings: Pour in chicken broth, lemon juice, lemon zest, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
- Rest and Fluff: Remove from heat, let sit covered for 5 minutes. Fluff with a fork, stir in parsley.
- Serve: Serve warm with optional lemon wedges.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can add butter for extra richness or fresh dill for a flavor variation.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
