Greek Lemon Rice Pilaf
This lemon rice pilaf is so delicious, you can eat it plain! Loaded with bright zesty flavours from lemon juice and layers of extra flavour from garlic, onion and chicken broth.
Servings: 5
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 30 minutes
Ingredients
Main Ingredients
- 1.5 tbsp extra virgin oil
- 1 garlic clove minced
- 0.5 onion finely chopped (white, brown, yellow)
- 1.5 cups long grain white rice uncooked
- 1.25 cups chicken broth
- 1 cup water
- 1 large lemon 1 tsp zest + 3 - 4 tbsp lemon juice
- 3 tbsp parsley finely chopped
- 3 tbsp dill finely chopped or sub with parsley, oregano, basil chives, mint
Instructions
Preparation Steps
- Heat oil over medium heat in large saucepan or small pot.
- Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
- Add rice and stir until rice turns mostly translucent.
- Add broth and water. Place lid on, bring to simmer then turn heat down to low.
- Cook for 12 minutes or until water is evaporated.
- Remove from stove and rest for 10 minutes (keep the lid on).
- Remove lid. Stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
- Lovely served warm or at room temperature.
Notes
For best results, do not caramelize the onion and garlic—just sauté over low/medium heat so they soften but don't get any colour.