Description
A bright and comforting Mediterranean side dish that pairs well with both fall roasts and casual weeknight dinners.
Ingredients
- 1 1/2 cups long-grain rice, rinsed until water runs clear
- 3 cups low-sodium chicken or vegetable broth
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup chopped fresh dill or parsley
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup toasted pine nuts or slivered almonds for garnish
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
- In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.
- Add the minced garlic and cook 30 seconds more until fragrant.
- Add the rinsed rice to the pan and stir to coat with oil. Toast for 2–3 minutes until some grains look slightly translucent at the edges.
- Pour in the broth, lemon juice, lemon zest, oregano, and a pinch of salt and pepper. Stir once, then bring to a gentle simmer.
- Reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid. When the time is up, turn off the heat and let the rice sit, covered, for 10 minutes to steam.
- Remove the lid, fluff rice with a fork, then stir in chopped dill or parsley and toasted nuts if using. Taste and adjust salt, pepper, or lemon to brighten the flavor.
Notes
Rinse rice well to prevent clumping and enhance texture. Use fresh lemon for the best flavor. Keep the lid closed while cooking to ensure perfectly tender rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean