Description
Make fluffy, tangy Greek Lemon Rice using chicken broth and fresh lemon for a perfect side dish.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 cup long-grain white rice (like Basmati or Carolina)
- 1 small yellow onion, finely chopped
- 3 cups chicken broth (low sodium preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil or butter in a medium saucepan over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not brown the onion.
- Add the rice to the saucepan and stir constantly for 2 minutes until the edges of the grains look slightly translucent. This toasts the rice.
- Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
- Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 to 18 minutes without lifting the lid.
- Remove the saucepan from the heat. Let it stand, covered, for 10 minutes to steam.
- Remove the lid. Fluff the rice gently with a fork.
- Stir in the lemon zest and lemon juice until evenly distributed.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, use homemade chicken broth.
- Rinsing the rice before toasting is optional but can help prevent sticking.
- Serve this rice alongside roasted chicken, grilled fish, or lamb chops.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 7
- Cholesterol: 0