Greek Lemon Rice Side (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200 grams long-grain white rice or basmati rice
02 -
30 milliliters olive oil
03 -
1 small onion, finely diced
04 -
2 garlic cloves, minced
05 -
480 milliliters chicken broth or vegetable broth
06 -
30 milliliters freshly squeezed lemon juice
07 -
1 teaspoon finely grated lemon zest
08 -
2 tablespoons fresh parsley or dill, chopped
09 -
0.5 teaspoon salt, or to taste
10 -
0.25 teaspoon ground black pepper
# Instructions:
01 -
Thoroughly rinse rice under cold running water until water runs clear to remove excess starch, ensuring a fluffy texture.
02 -
Heat olive oil in a large saucepan over medium heat. Add diced onion and minced garlic, sautéing until onion is softened and aromatic.
03 -
Add rinsed rice to the saucepan and cook for 1 to 2 minutes, stirring to coat grains with oil and develop a light nutty aroma.
04 -
Pour in chicken or vegetable broth, add freshly squeezed lemon juice and lemon zest. Stir well to combine ingredients evenly.
05 -
Bring mixture to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until rice is tender and liquid is fully absorbed.
06 -
Remove saucepan from heat. Let rice rest, covered, for 5 minutes. Fluff with a fork, fold in chopped fresh parsley or dill, and season with salt and black pepper to taste before serving.
# Notes:
01 -
Rinsing the rice prevents clumping and ensures separate, fluffy grains.