Description
Follow this simple recipe to make fluffy, bright Greek Lemon Rice, a classic Mediterranean side dish perfect for pairing with grilled meats or fish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cups long-grain white rice, rinsed
- 4 cups chicken or vegetable broth
- 1/2 cup fresh lemon juice
- Zest of 2 large lemons
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the rinsed rice to the pan and toast for 2 minutes, stirring constantly until the edges look slightly translucent.
- Pour in the broth, lemon juice, lemon zest, oregano, salt, and pepper. Stir once to combine.
- Bring the mixture to a boil over high heat.
- Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 18 minutes without lifting the lid.
- Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Do not remove the lid during this resting period.
- Fluff the rice gently with a fork. Stir in the fresh parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- If you prefer a rice cooker, combine all ingredients except parsley, cook on the white rice setting, and let stand for 10 minutes after the cycle finishes.
- This rice pairs well with grilled chicken souvlaki or baked salmon.
- Prep Time: 10 min
- Cook Time: 28 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup cooked
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 0