Greek Lemon Rice
Bright and tangy, this Greek lemon rice comes together in under 30 minutes, making it the perfect side for grilled fish or roasted vegetables while providing a fresh twist to your weekday dinners.
Ingredients
For the Rice
- 2 tbsp olive oil
- 1/2 medium yellow onion, chopped
- 1 cup basmati rice (soaked and drained or thoroughly rinsed until water runs clear)
- 2 cloves garlic, minced
- 2 tsp organic lemon zest
- 1 cup low-sodium chicken broth (or vegetable broth for vegetarian/vegan)
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1 pinch turmeric (optional)
- Salt and pepper, to taste
- 1 tbsp unsalted butter (optional, for serving)
- Extra lemon juice or crumbled feta (optional toppings)
Instructions
Preparation
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and minced garlic and sauté until soft and fragrant, about 4–5 minutes.
- Add the rinsed (or soaked and drained) basmati rice and the lemon zest. Sauté for about 1 minute until the rice is slightly toasted.
Cooking
- Pour in the chicken or vegetable broth and lemon juice, stir in dill, parsley, cumin, oregano, turmeric (if using), and salt and pepper to taste.
- Bring to a boil uncovered. Once boiling, reduce heat, cover tightly, and simmer for 10–15 minutes or until liquid is absorbed.
- Remove from heat and let the rice rest covered for 10 minutes.
Finishing
- Uncover, fluff the rice gently with a fork, and taste. Adjust seasoning with salt, pepper, or lemon as needed.
- Optionally stir in softened butter for richness or top with extra lemon juice and crumbled feta before serving.
Notes
For a vegan version, use vegetable broth and skip the butter. Jasmine rice can substitute, but cooking time may differ. Use fresh lemon juice for best flavor. Rinse or soak basmati for fluffier grains and toast for added flavor.