Greek Lemon Rice (Printable Version)
Super tangy and herby, this Greek lemon rice comes together fast—fantastic next to seafood or some grilled chicken.
# What You'll Need:
→ Main Ingredients
01 -
1 teaspoon of lemon zest, grated
02 -
200 grams of basmati or long-grain white rice
03 -
0.25 teaspoon black pepper
04 -
2 tablespoons chopped dill or parsley
05 -
30 milliliters olive oil
06 -
480 milliliters of veggie or chicken broth
07 -
0.5 teaspoon salt, taste and add more if you like
08 -
1 small onion, diced up
09 -
30 milliliters lemon juice, fresh if possible
10 -
2 cloves garlic, minced
# Step-by-Step Guide:
01 -
Take the saucepan off the burner, keep the lid on, and let the rice chill for five minutes. Then fluff with your fork, mix in the herbs, and toss in salt and pepper before serving.
02 -
Crank up the heat until things bubble, put a lid on, dial the heat way down, and let it go for about 15 to 20 minutes till the rice soaks everything up.
03 -
Pour in both broth and add the fresh lemon juice and zest. Mix it all so it's nice and even.
04 -
Dump in the rinsed rice and stir it around for a couple minutes, getting the grains slick with oil and letting them pick up some toasty smell.
05 -
Heat olive oil in your big saucepan over medium. Toss in the chopped onion and minced garlic. Cook until the onions look see-through and your kitchen smells amazing.
06 -
Swish your rice around under cold running water until the water looks clear, so your rice turns out light and doesn't get sticky.
# Additional Notes:
01 -
If you rinse the rice, your grains won't stick together and things will come out fluffy.