Description
This Greek Lemon Rice is a vibrant, flavorful side dish featuring long grain white rice cooked in chicken broth with fresh lemon juice, turmeric for color and warmth, and optional fresh herbs for an aromatic finish. It’s a simple, comforting recipe ready in just 25 minutes, perfect for pairing with Mediterranean dishes.
Ingredients
Rice and Seasoning
- 1 cup long grain white rice, rinsed
- 1 teaspoon turmeric
- 1 teaspoon salt
Liquids
- 2 cups chicken broth
- ¼-⅓ cup fresh squeezed lemon juice (to taste)
Fat and Herbs
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh herbs (optional, dill recommended)
Instructions
- Melt Butter: In a large skillet over medium-high heat, melt the unsalted butter until fully melted and beginning to bubble.
- Toast Rice: Add the rinsed rice to the skillet and stir continuously for about 1 minute to lightly toast the grains, then stir in the turmeric for color and subtle flavor.
- Add Liquids and Simmer: Pour in the chicken broth, fresh squeezed lemon juice, and salt. Stir the mixture and bring it to a boil over medium-high heat.
- Cook the Rice: Once boiling, reduce the heat to maintain a high simmer. Cover the skillet with a tight-fitting lid and cook for 20-25 minutes, stirring once or twice to prevent sticking and ensure even cooking.
- Fluff and Garnish: After the cooking time, remove the lid and fluff the rice gently with a fork. Stir in the fresh chopped herbs if using. Serve warm as a zesty, aromatic side dish.
Notes
- Rinsing the rice before cooking removes excess starch and prevents clumping for fluffier rice.
- Adjust the amount of lemon juice to your taste preference for acidity and brightness.
- Fresh dill adds a distinct Greek flavor, but other herbs like parsley or mint can also be used.
- If you prefer vegetarian or vegan, substitute chicken broth with vegetable broth and use olive oil instead of butter.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
