Description
This Greek Lemon Rice is bright, flavorful, and infused with fresh lemon, garlic, and herbs. It’s the perfect side dish for grilled meats, seafood, or Mediterranean-inspired meals. Light and fluffy with a citrusy punch, this rice is a great complement to dishes like chicken souvlaki, lamb, or roasted vegetables.
Ingredients
Units
Scale
- 1 cup (200 g) long-grain white rice (like basmati or jasmine)
- 2 cups (480 ml) chicken broth or vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
- 1/4 teaspoon ground turmeric (optional, for color)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley or dill, chopped (for garnish)
Instructions
1. Sauté the aromatics:
- In a medium saucepan, heat olive oil over medium heat.
- Add chopped onion and cook for 3-4 minutes until softened.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Toast the rice:
- Add the rice to the pan and cook for 2-3 minutes, stirring frequently, until lightly toasted.
3. Cook the rice:
- Pour in the chicken broth, lemon zest, lemon juice, oregano, turmeric (if using), salt, and pepper.
- Stir well and bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
4. Fluff and garnish:
- Remove from heat and let the rice rest, covered, for 5 minutes.
- Fluff with a fork and stir in fresh parsley or dill.
- Adjust seasoning with extra lemon juice, salt, or pepper if needed.
5. Serve:
- Serve warm as a side dish with grilled chicken, lamb, fish, or vegetables.
Notes
- For a richer flavor, use butter instead of olive oil.
- Add pine nuts or toasted almonds for extra crunch.
- Swap white rice for quinoa or brown rice for a healthier option (adjust cooking time).