Ingredients
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- 2 tbsp olive oil
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- 1/2 medium yellow onion, chopped (red onion can also be used)
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- 1 cup basmati rice, soaked and drained or thoroughly washed
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- 2 cloves garlic, minced
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- 2 tsp organic lemon zest
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- 1 cup low-sodium chicken broth (or vegetable broth for a vegetarian/vegan version)
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- 1/4 cup freshly squeezed lemon juice
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- 1 tbsp fresh dill, or to taste
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- 1 tbsp fresh parsley, or to taste
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- 1/4 tsp ground cumin
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- 1/4 tsp dried oregano
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- 1 pinch turmeric (optional, for a bright yellow color)
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- Salt and pepper, to taste
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- 1 tbsp unsalted butter (optional, for serving)
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- Extra lemon juice (optional, for serving)
Instructions
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- Sauté the onions and garlic in a large saucepan over medium heat with olive oil until soft and fragrant, about 4-5 minutes.
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- Add the rice and lemon zest, and sauté until slightly toasted, about 1 minute, stirring frequently.
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- Pour in the broth, lemon juice, dill, parsley, cumin, oregano, salt, pepper, and turmeric. Stir and bring to a boil uncovered, then reduce heat to low and cover. Cook until the liquids have evaporated and the rice is tender but not sticky, about 10-15 minutes. Stir, then taste and adjust seasonings, if desired.
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- Let sit covered for 10 minutes off the heat. Uncover and fluff before serving. Optionally, stir in butter and/or top with extra lemon juice or crumbled feta cheese.
Notes
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Calories: 200 kcal | Servings: 4
Enjoy your homemade Greek Lemon Rice, a dish that’s as beautiful as it is delicious, and be transported to the Mediterranean with every bite!