Description
A vibrant and aromatic side dish that perfectly balances the freshness of lemon with the warmth of oregano. This Greek lemon rice is fluffy, tangy, and pairs beautifully with grilled meats or Mediterranean dishes.
Ingredients
Scale
- 1 cup long-grain rice (basmati or jasmine)
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté the Onion and Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute, until fragrant. This initial step builds the aromatic base of the dish, allowing the onion to become translucent and sweet while the garlic releases its essential oils.
- Add Rice: Stir in the rice and cook for another 1-2 minutes, allowing it to toast slightly in the oil. Toasting the rice grains before adding liquid helps them maintain their structure during cooking and enhances their nutty flavor.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, and add the lemon zest, lemon juice, dried oregano, salt, and black pepper. Stir to combine. These ingredients infuse the rice with the characteristic Greek flavors – the brightness of lemon and the earthiness of oregano.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. The covered cooking method allows the rice to steam properly, resulting in fluffy, separate grains.
- Fluff and Serve: Once cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork. This resting period allows the moisture to distribute evenly throughout the rice, while fluffing prevents clumping.
- Garnish: Garnish with fresh chopped parsley if desired, and serve warm. The bright green parsley adds a pop of color and fresh herbaceous flavor that complements the lemony rice.
Notes
- For an authentic Greek twist, you can add 1/4 cup of toasted pine nuts or 1/4 cup of crumbled feta cheese before serving.
- This rice pairs exceptionally well with grilled chicken, lamb, fish, or as part of a Mediterranean mezze platter.
- Leftover rice can be refrigerated for up to 3 days and reheated in the microwave with a splash of water to maintain moisture.
- For a vegan version, ensure you use vegetable broth instead of chicken broth.
- The lemon flavor will intensify as the rice sits, making this dish great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg