Description
A flavorful and aromatic Greek Lemon Rice recipe that is brightened with fresh lemon juice and zest, and fragrant with dill and parsley. This dish is a perfect side to many Mediterranean meals and is easy to prepare.
Ingredients
Units
Scale
Main Ingredients:
- 2 cups long grain rice (uncooked)
- Early Harvest Greek extra virgin olive oil
- 1 medium yellow onion, chopped (just over 1 cup chopped onions)
- 1 garlic clove, minced
- 1/2 cup orzo pasta
- 2 lemons, juice of (PLUS zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetable broth will work)
- Pinch salt
- Large handful chopped fresh parsley
- 1 tsp dill weed (dry dill)
Instructions
- Prepare Rice: Wash rice well and soak it for 15-20 minutes in cold water. Drain well.
- Cook Aromatics: Heat olive oil in a saucepan, sauté onions, garlic, and orzo. Add rice and coat.
- Add Liquid: Pour in lemon juice and broth. Bring to a boil, then simmer covered for about 20 minutes.
- Finish Dish: Remove from heat, let sit covered for 10 minutes. Stir in parsley, dill, and lemon zest. Garnish with lemon slices.
Notes
- Ensure rice is well-washed and soaked to remove excess starch.
- Allow rice to rest covered for 10 minutes after cooking for best texture.
- Options for gluten-free, vegan, and using brown rice provided in the notes.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
