Description
This Greek Lemon Rice recipe is bursting with vibrant flavors of lemon, fresh herbs, and fragrant olive oil. It’s a simple yet delicious side dish that pairs perfectly with a variety of Mediterranean dishes.
Ingredients
Units
Scale
Main Ingredients:
- 2 cups long grain rice (uncooked)
- Early Harvest Greek extra virgin olive oil
- 1 medium yellow onion, chopped (just over 1 cup chopped onions)
- 1 garlic clove, minced
- 1/2 cup orzo pasta
- 2 lemons, juice of (PLUS zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetable broth will work)
- Pinch salt
- Large handful chopped fresh parsley
- 1 tsp dill weed (dry dill)
Instructions
- Prepare Rice: Wash rice well and soak it in cold water for 15-20 minutes. Drain well.
- Sauté Ingredients: Heat olive oil in a saucepan, sauté onions, garlic, and orzo. Add rice and coat.
- Add Liquids: Stir in lemon juice and broth. Bring to a boil, then simmer covered for 20 minutes.
- Finish and Serve: Remove from heat, let sit covered, then stir in parsley, dill, and lemon zest. Garnish with lemon slices.
Notes
- Washing and soaking the rice helps remove excess starch for non-sticky rice.
- Let the rice sit covered after cooking to maintain texture.
- Pair this rice with dishes like Chicken Souvlaki or Greek Baked Cod.
- For gluten-free, omit the orzo; for vegan, use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
