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Lemon Herb Rice

Fragrant, fluffy rice with bright lemon flavor and fresh herbs. Toasting the rice before cooking adds a nutty depth that elevates this simple side dish.

Cuisine: Mediterranean · Dish Type: Side Dish · Prep: 5 min · Cook: 20 min · Servings: 4-6 · Rating: ⭐⭐⭐⭐⭐

Ingredients

  • 1 1/2 cups long-grain white rice (basmati or jasmine work best)
  • 2 1/4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1/4 cup chopped fresh herbs (parsley, dill, or a combination)
  • Salt and pepper to taste

Instructions

  1. Toast the rice: heat olive oil in a medium pot over medium heat. Add rice and stir continuously for 2–3 minutes until fragrant and lightly golden. This adds nutty flavor and helps keep grains separate.
  2. Add aromatics: add minced garlic and cook for 30 seconds until fragrant. Be careful not to burn the garlic.
  3. Add liquid: pour in chicken broth and add lemon zest. Stir once, then bring to a boil.
  4. Simmer: once boiling, reduce heat to low, cover tightly, and simmer for 15–18 minutes until all liquid is absorbed. Do not lift the lid during cooking.
  5. Rest: remove from heat and let sit covered for 5 minutes. This allows the rice to steam and finish cooking.
  6. Finish: remove lid, fluff rice gently with a fork. Stir in lemon juice and fresh herbs. Season with salt and pepper to taste.

Tips

  • Herb choices: parsley and dill are classic Mediterranean choices. You can also use mint, cilantro, or a combination.
  • Rice variety: basmati rice gives the best texture and aroma, but jasmine or any long-grain white rice works well.
  • Broth substitution: for vegetarian, use vegetable broth. For richer flavor, use homemade chicken stock.
  • Make ahead: this rice reheats well. Store in an airtight container in the refrigerator for up to 4 days.
  • Pairing suggestions: excellent alongside grilled chicken, roasted lamb, shrimp, roasted vegetables, or as part of a Mediterranean grain bowl. Also works well with feta cheese and Kalamata olives mixed in after cooking.
  • Timing tip: start the rice first if serving with other dishes — it takes about 25 minutes total and stays warm in the covered pot for 10–15 minutes.