Introduction: Greek Lemon Rice is a vibrant and flavorful side dish that is a staple in Mediterranean cuisine. Infused with zesty lemon, aromatic herbs, and a touch of olive oil, this dish is a perfect complement to grilled meats, seafood, or roasted vegetables. It’s simple to prepare, making it an excellent choice for family dinners, special occasions, or potlucks. This recipe brings the refreshing essence of Greece to your kitchen with minimal ingredients and maximum flavor.
Ingredients:
1 cup long-grain white rice
2 cups chicken or vegetable broth (for a vegetarian option)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Rice: Rinse the rice under cold water until the water runs clear. Drain well.
Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until the onion softens.
Garlic and Seasoning: Add the minced garlic, lemon zest, and dried oregano to the pan. Sauté for another minute until fragrant.
Cook the Rice: Add the rinsed rice to the saucepan and stir to coat the grains with the aromatics. Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan. Let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Finish with Lemon: Remove the rice from the heat and stir in the lemon juice. Season with salt and pepper to taste.
Fluff and Serve: Fluff the rice with a fork to separate the grains. Garnish with freshly chopped parsley before serving.
Serving and Storage Tips:
Serving: This Greek Lemon Rice pairs beautifully with grilled chicken, lamb, fish, or vegetable dishes. Serve it warm as a side dish or enjoy it as a light main course.
Storage: Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to prevent it from drying out. Alternatively, freeze for up to a month and thaw in the fridge overnight before reheating.
Variations:
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