Description
A refreshing Greek Lemon Rice dish made with long-grain rice, vegetable broth, lemon, and fresh herbs. A zesty and aromatic side that pairs beautifully with any Mediterranean meal.
Ingredients
1 cup long-grain rice
2 cups vegetable broth
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 lemon (zested and juiced)
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the rice and cook for an additional 2 minutes, allowing the rice to lightly toast.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 18-20 minutes, or until the rice is tender and all the liquid is absorbed.
- Once the rice is cooked, remove the pot from the heat and fluff the rice with a fork.
- Stir in the lemon zest, lemon juice, chopped parsley, and chopped dill. Season with salt and pepper to taste.
- Serve immediately, garnished with extra herbs or lemon slices if desired.
Notes
- For added protein, you can mix in cooked chicken, shrimp, or tofu.
- Feel free to swap the herbs with basil, thyme, or oregano if needed.
- This dish is vegan-friendly, but you can add plant-based butter or nutritional yeast for extra richness.
- Add vegetables like peas, carrots, or bell peppers for color and nutrition.
- Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of vegetable broth or water to keep it moist.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
