Description
A bright and flavorful Mediterranean-inspired rice dish infused with fresh lemon juice, zest, and aromatic herbs. Perfect as a side dish for weeknight dinners or special gatherings.
Ingredients
1 ½ cups long-grain white rice
3 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped (about ¾ cup)
3 cloves garlic, minced
2 ¾ cups vegetable broth
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, finely chopped
Optional: 1 tablespoon butter
Instructions
Rinse 1 ½ cups long-grain white rice under cold water until the water runs clear.
Heat 3 tablespoons olive oil in a saucepan over medium heat. Add ¾ cup chopped onion and cook for 3–4 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
Add the rinsed rice and toast for 1–2 minutes, stirring constantly.
Pour in 2 ¾ cups vegetable broth, ¼ cup lemon juice, and 1 tablespoon lemon zest. Add ½ teaspoon salt and ¼ teaspoon black pepper. Stir gently.
Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork. Stir in 2 tablespoons fresh parsley and optional 1 tablespoon butter before serving.
Notes
For stronger lemon flavor, add an extra tablespoon of fresh lemon juice before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or broth to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes