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Greek Lemon Rice Recipe

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Greek Lemon Rice offers a delightful balance of zesty lemon and savory herbs, making it a versatile and refreshing side dish or light main course.

Ingredients

  • 1½ cups long-grain white rice, rinsed
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1¼ cups chicken broth
  • 1 cup water
  • Juice and zest of 1 large lemon
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant.
  3. Stir in the rinsed rice, ensuring each grain is coated with the oil and aromatics.
  4. Pour in the chicken broth, water, lemon juice, and lemon zest. Season with salt and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Remove the saucepan from heat and let it sit, covered, for 10 minutes to allow the rice to steam.
  7. Fluff the rice with a fork and stir in the chopped parsley and dill. Adjust seasoning with additional salt and pepper if needed.
  8. Serve warm as a side dish or enjoy it as a light main course.

Notes

  • For a vegetarian option, substitute chicken broth with vegetable broth.
  • If desired, add protein such as grilled chicken, shrimp, or chickpeas.
  • For extra flavor, mix in sautéed spinach, peas, or roasted red peppers.
  • To enhance color and flavor, add a pinch of turmeric during the cooking process.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.

Nutrition

Find it online: https://cookedbysarah.com/greek-lemon-rice-recipe/