Greek Lemon Herb Rice
A crowd pleasing tangy garlicky rice dish that goes really well with BBQ chicken souvlaki and my greek lemony roasted potatoes. Served with some fresh chopped salad and you have the perfect meal.
Servings: 8
Ingredients
- 2 Tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups par-boiled rice, washed and drained
- 2 tsp lemon zest
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- pinch turmeric
- 1/4 cup lemon juice plus extra for serving
- 2 cups low-sodium chicken or vegetable broth
- 1-2 Tbsp fresh dill, thinly sliced (or sub any other fresh herbs you have on hand - thyme, chives, oregano etc.
- 1-2 Tbsp fresh parsley or cilantro
- salt & pepper to taste
Instructions
- In a large pot on medium heat, add the olive oil. Once the oil is hot, add the onions and garlic and saute until soft and fragrant.
- Add the washed rice, lemon zest, cumin, turmeric, and dried oregano. Saute until slightly toasted, about 1 minute, stirring frequently to keep the rice from sticking to the pan.
- Pour in the broth and lemon juice. Add the fresh herbs (dill and parsley). Add salt and pepper to taste and stir to combine. Allow the mixture to come to a boil uncovered. Then reduce heat to low and cover. Cook for 10-15 minutes on low heat until the liquid has evaporated. The rice will be tender and not sticky. Taste and adjust seasonings.
- Turn off the heat and allow the rice to sit covered for 10 minutes. Do not peak! Allow the steam to help infuse the rice with flavour and finish cooking! Uncover and fluff up before serving. You can add a squeeze of lemon or crumble some feta on top if you like.