Description
Prepare fluffy, bright Greek Lemon Rice using chicken broth and fresh lemon for an authentic side dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cups long-grain white rice (like Arborio or Basmati), rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
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, stirring constantly, for 2 minutes until the edges look slightly translucent.
- Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan tightly, and simmer for 15 minutes without lifting the lid.
- Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting period.
- Fluff the rice gently with a fork.
- Stir in the lemon zest, fresh lemon juice, dill, and parsley until evenly combined.
- Serve immediately as a side dish.
Notes
- Rinsing the rice removes excess starch, which helps create fluffier, separate grains.
- For a richer flavor, use homemade chicken broth instead of store-bought.
- This rice pairs well with roasted chicken, grilled fish, or as a base for a Greek chicken and rice casserole filling.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup cooked
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 2
- Protein: 8
- Cholesterol: 5