Lemon Herb Rice Pilaf

Author: Laurel Braun

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This delicious Lemon Herb Rice Pilaf is difficult to stop eating! It's my favourite base for a Greek souvlaki bowl or as a delicious side to any Mediterranean meal.

Prep Time: 8

Cook Time: 32

Total Time: 40

Course: Side Dish

Cuisine: Greek, Mediterranean

Servings: as a main

Calories: 382 kcal

Ingredients

3 tbsp extra-virgin olive oil
1 large onions, finely chopped
4 garlic cloves, minced
2 cups long grain white rice
2 ¾ cups low-sodium chicken broth, ¹or vegetable broth
1 tsp lemon zest, ²
1 tsp dried oregano
1 tsp dried dill weed
½ tsp freshly ground black pepper
2 tsp fine sea salt, ¹or more or less to taste
1-2 tbsp fresh lemon juice, ²use the same lemon as the one above

Equipment

Saucepan with lid

Method

Heat the oil over medium-low in a medium saucepan (with a lid). Add the onion, cooking until softened and translucent (about 3-5 minutes).
Add the garlic and cook for 30 seconds until fragrant before adding the rice. Toast the rice, stirring frequently, until the rice turns white and pearly. Take care not to burn the rice, onion, or garlic (2 minutes).
Once the rice is toasted, stir in the lemon zest, oregano, dill, and salt. Stir well and cook for 30 seconds until the spices are fragrant before adding in the chicken broth. Do not stir.
Bring the rice to a simmer, then cover with a lid and reduce the heat to the lowest setting. Cook for 15 minutes. Remove from heat and let it rest for 10 minutes without removing the lid.
Once the rice has rested, remove the lid and fluff the rice with a fork and stir in 1 tbsp of lemon juice. Adjust salt to taste and serve.

Nutrition

Notes

If serving this as a side dish, half the recipe but use 1.5 full cups of broth. It will serve 4 as a side if halved, 8 as is.

Note 1: If using "regular" broth, reduce the salt to 1 tsp and add salt if needed before serving. You may also use a rich (homemade is best) vegetable broth to make this vegetarian/vegan.

Note 2: Zest and then juice a lemon for 1 tsp zest and 4 tbsp of lemon juice. I use half of the lemon juice in this recipe but you are welcome to use more or use the remaining lemon juice in another recipe.