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Perfect Lemon Rice

This bright and zesty lemon rice transforms ordinary rice into an extraordinary Mediterranean-inspired side dish. With simple ingredients and easy steps, you'll create fluffy, fragrant rice infused with fresh lemon flavor that pairs perfectly with grilled meats or stands deliciously on its own.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup long-grain white rice (basmati or jasmine work perfectly)
  • 2 cups vegetable broth or water
  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Zest of 2 lemons
  • Juice of 2 lemons (about 1/3 cup)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)

Method
 

Instructions
  1. Rinse the rice under cold water until the water runs clear. Zest and juice lemons, chop onion and garlic, and measure all remaining ingredients.
  2. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent (3-4 minutes). Add minced garlic and cook for another minute until fragrant.
  3. Add rinsed rice to saucepan and stir to coat with oil. Toast for 2-3 minutes, stirring frequently, until rice becomes slightly translucent around edges.
  4. Pour in vegetable broth or water, then add lemon juice, lemon zest, dried oregano, salt, and pepper. Stir everything together and bring to a boil.
  5. Reduce heat to low, cover saucepan, and simmer for 15-18 minutes. Do not lift lid during this time until rice absorbs all liquid and becomes tender.
  6. Remove from heat and let rice sit covered for 5 minutes. Then fluff with fork and stir in fresh parsley and dill. Taste and adjust seasoning if needed.

Notes

Use fresh lemons rather than bottled juice for best flavor. Don't skip the zest as it contains most of the lemon oil. Add a pinch of turmeric for golden color or toasted pine nuts for extra flavor. Leftovers keep 3-4 days in refrigerator and can be reheated with a splash of water or broth.