Description
A bright and comforting rice dish with punchy lemon, warm garlic, and fresh herbs, perfect for any weeknight meal.
Ingredients
Main Ingredients
- 1 cup long-grain white rice (such as basmati or jasmine) (Rinsed under cold water until water runs clear.)
- 2 tablespoons olive oil (Can mix with butter for richness.)
- 1 small onion (diced) (For a sweet, savory base.)
- 2 to 3 cloves garlic (minced) (Grated or finely minced for even flavor.)
- 1 and 3/4 cups low-sodium chicken broth or vegetable stock (Low sodium is best to control seasoning.)
- 2 to 3 tablespoons fresh lemon juice (Fresh only for best flavor.)
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest (For finishing touch.)
Fresh Herbs
- 1/4 cup Fresh parsley, dill, or mint (chopped) (Plus more for serving.)
Instructions
Preparation
- Rinse the rice under cold water until the water runs nearly clear.
- Warm olive oil in a medium pot over medium heat, add diced onion and a pinch of salt, and cook until translucent and soft.
- Stir in minced garlic and cook for about 30 seconds, until fragrant.
- Add the rinsed rice and toast it for 1 to 2 minutes, stirring until the grains look glossy and smell nutty.
Cooking
- Pour in the chicken broth or vegetable stock, lemon juice, and oregano, stir once and bring to a gentle simmer.
- Reduce heat to low, cover tightly, and cook for 15 minutes without peeking.
- Remove from heat and let it rest covered for 10 minutes.
- Fluff rice with a fork, stir in lemon zest, a drizzle of olive oil, chopped fresh herbs, and black pepper. Add salt as needed.
Notes
This dish can be made vegan by using vegetable stock and olive oil only. Optional add-ins include orzo, turmeric, or feta cheese. Leftovers are great for meal prep and can be stored in the fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Cuisine: Greek, Mediterranean