Greek Lemon Rice (Printable Version)
Tangy lemon and fresh herbs take this Greek-style rice over the top, perfect with seafood or anything grilled and on your table in 35 minutes.
# What You'll Need:
→ Main Ingredients
01 -
0.25 teaspoon ground black pepper
02 -
0.5 teaspoon salt, or more if you like
03 -
2 tablespoons chopped fresh parsley or dill
04 -
1 teaspoon lemon zest, grated
05 -
30 milliliters fresh lemon juice
06 -
480 milliliters chicken or veggie broth
07 -
2 garlic cloves, finely chopped
08 -
1 small onion, diced really small
09 -
30 milliliters olive oil
10 -
200 grams basmati or long-grain white rice
# Step-by-Step Guide:
01 -
Turn off the heat and let the pan just sit, covered, for about 5 minutes. Fluff everything with a fork. Toss in your herbs and a bit of salt and pepper, then dig in.
02 -
With the broth and lemon mixed in, crank up the heat until it bubbles. Put the lid on, drop the heat low, then let it quietly cook for 15 to 20 minutes until the rice has soaked up every bit of liquid and is nice and soft.
03 -
Splash in the broth and your fresh lemon juice. Sprinkle in the zest. Give it all a good stir, so it’s blended together.
04 -
Toss the rinsed rice into the pot, stirring everything for a minute or two until it smells nutty and each grain gets a little oil on it.
05 -
Pour the olive oil into a big pot and let it heat on medium. Toss in your chopped onion and garlic, letting them get soft and smell amazing.
06 -
Rinse your rice well under cold water until that water stays clear. This washes away extra starch, so things stay fluffy, not sticky.
# Additional Notes:
01 -
If you rinse your rice first, it stays fluffy and won’t turn mushy or stick together.