Greek Lemon Rice
A delightful dish that combines the bright zest of lemon with fluffy rice, embodying the essence of Mediterranean flavors and simplicity.
Ingredients
Main Ingredients
- 1 cup long-grain white rice (or basmati)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2.25 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 medium lemon, juice and zest
- Salt and pepper to taste
- 2 tablespoons chopped parsley Optional: fresh dill, crumbled feta
Instructions
Preparation
- Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.
- Add minced garlic and sauté for 30 seconds.
- Stir in rice and toast for 1–2 minutes.
- Pour in broth, add oregano, salt, and pepper. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and broth is absorbed.
- Remove from heat. Stir in lemon juice, zest, parsley, and dill if using.
- Fluff with a fork, garnish optionally with feta, and serve warm.
Notes
For best flavor, use high-quality broth. Adjust seasoning to taste, and consider adding toasted nuts for extra texture.