Greek Lemon Rice (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
0.25 teaspoon ground black pepper
02 -
0.5 teaspoon salt, or just enough for your taste
03 -
2 tablespoons fresh parsley or dill, chopped up
04 -
1 teaspoon finely grated lemon zest
05 -
30 milliliters freshly squeezed lemon juice
06 -
480 milliliters chicken broth or vegetable broth
07 -
2 garlic cloves, minced
08 -
1 small onion, diced up fine
09 -
30 milliliters olive oil
10 -
200 grams long-grain white rice or basmati rice
# Steps to Follow:
01 -
Take your pan off the heat. Keep the lid on and let things chill out for about five minutes. Grab a fork and give the rice a quick fluff, then throw in the herbs and sprinkle in your salt and pepper to wake it all up before serving.
02 -
Once it hits a boil, pop the lid on and drop the heat low. Leave it for 15 to 20 minutes so the rice softens and all the liquid’s gone.
03 -
Now pour in your broth, squeeze in the lemon juice, and toss in the lemon zest. Stir everything so it’s mixed together nice and even.
04 -
Toss the rinsed rice into the pot. Stir it around for a couple of minutes so it gets coated in oil and starts smelling toasty.
05 -
Drizzle olive oil into a big pot and turn it to medium. Drop in the chopped onion and garlic and cook till the onion turns soft and you catch that nice smell.
06 -
Give the rice a really good rinse under cold water. Keep going until the water turns clear. This keeps your rice light and not all stuck together.
# Additional Tips:
01 -
Washing your rice before cooking means it won’t stick and stays light and fluffy.