Description
This Greek Lemon Rice is a bright and flavorful side dish that perfectly balances zesty lemon, fragrant oregano, and rich olive oil. A staple of Mediterranean cuisine, this dish is simple to make, incredibly versatile, and pairs beautifully with grilled meats, seafood, or vegetarian meals.
Ingredients
For the Rice:
- 2 cups golden sella basmati rice (or any long-grain rice)
- ½ cup brown onion, chopped
- 3 garlic cloves, finely chopped
- ⅓ cup olive oil (adjust to taste)
- 3 cups low-sodium chicken broth (adjust based on rice type)
For the Flavor Boost:
- 1 tablespoon dried oregano
- 1 teaspoon dried dillweed
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- Fresh parsley, chopped
- Salt to taste
Instructions
- Rinse the Rice: Wash under cold water until clear, then drain to remove excess starch.
- Sauté the Aromatics: Heat olive oil in a saucepan over medium heat. Add onions and garlic, cooking until fragrant and soft. Stir in oregano and dillweed.
- Toast the Rice: Add the drained rice to the pan, stirring for about a minute to coat it in the aromatic oil.
- Simmer to Perfection: Pour in the chicken broth, season with salt, and bring to a boil. Reduce heat, cover, and let it cook for 15-18 minutes until all liquid is absorbed.
- Add the Final Touches: Stir in lemon juice, zest, and fresh parsley. Cover for another 5 minutes to steam before fluffing with a fork.
- Serve & Enjoy: Pair with grilled meats, seafood, or Mediterranean dishes for a bright, zesty complement.
Notes
- Use the Right Rice: Long-grain rice such as basmati or jasmine works best for fluffy, separate grains.
- Toast the Rice Before Cooking: Enhances the flavor and prevents mushiness.
- Use Fresh Lemon Juice and Zest: Brightens the dish with natural citrusy flavor.
- Let the Rice Rest Before Fluffing: Ensures the best texture and absorption of flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean/Greek