Greek Lemon Rice
Long-grain white rice cooked with onion, garlic, broth, and fresh lemon juice, then finished with butter and parsley. A stovetop side dish to serve with chicken, fish, or vegetables.
Ingredients
- 200 g regular long-grain white rice
- 500 ml low-sodium chicken or vegetable broth
- 2 tablespoons extra virgin olive oil
- ½ small onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons extra virgin olive oil in a pan over medium heat until shimmering. Add ½ small onion, finely chopped, and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add 2 garlic cloves, minced, and cook for about 30 seconds, stirring constantly, until fragrant.
- Add 200 g regular long-grain white rice. Cook for about 1 minute, stirring frequently, until the grains are coated in oil and slightly translucent around the edges.
- Pour in 500 ml low-sodium chicken or vegetable broth and 3 tablespoons fresh lemon juice. Add ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to low, cover, and cook for 18–20 minutes, until the liquid is absorbed and the rice is tender.
- Turn off the heat and add 1 tablespoon unsalted butter. Keep the pan covered and let the Greek lemon rice rest for 5 minutes. Fluff gently with a fork or spatula until the grains are light and separate.
- Stir in 2 tablespoons chopped fresh parsley. Taste and add more salt, black pepper, or a small squeeze of lemon juice if needed. Serve warm.
Notes
Rice choice: Use regular long-grain white rice. Other varieties may need different amounts of liquid or cooking times.
Broth choice: Use low-sodium chicken broth or vegetable broth. Choose vegetable broth for a meat-free version.
Keep the lid closed: Leave the pan covered during the simmer and rest to retain the steam.
Final seasoning: Taste after adding the butter and parsley before adding more salt.
Nutrition
Calories: 98kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 293mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 0.2mg
