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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Calories: 216
Ingredients Method Notes

Ingredients
  

  • 1 1/2 tbsp extra virgin oil ((or butter))
  • 1 garlic clove (, minced)
  • 1/2 onion (, finely chopped (white, brown, yellow))
  • 1 1/2 cups long grain white rice (, uncooked (Note 1))
  • 1 1/4 cups chicken broth
  • 1 cup water
  • 1 large lemon ((1 tsp zest + 3 - 4 tbsp lemon juice))
  • 3 tbsp finely chopped parsley
  • 3 tbsp finely chopped dill ((or sub with parsley, oregano, basil chives, mint))
  • Salt and pepper

Method
 

  1. Heat oil over medium heat in large saucepan or small pot.
  2. Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
  3. Add rice and stir until rice turns mostly translucent.
  4. Add broth and water. Place lid on, bring to simmer then turn heat down to low.
  5. Cook for 12 minutes or until water is evaporated.
  6. Remove from from stove and rest for 10 minutes (keep the lid on).
  7. Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
  8. Lovey served warm or at room temperature.

Notes

  • For the best flavor, make sure to sauté the garlic and onion until they are just translucent; this enhances their sweetness without burning them.
  • To prevent your rice from becoming mushy, avoid lifting the lid while it cooks, as this releases steam essential for the cooking process.
  • If you don't have fresh dill, feel free to substitute with equal amounts of fresh parsley, or try a mix of oregano and basil for a different flavor profile.
  • This Greek Lemon Rice Pilaf can be stored in the fridge for up to 5 days; reheat gently in the microwave with a splash of water to restore moisture.
  • Add a pinch of lemon zest to the cooking liquid for an extra pop of citrus flavor throughout the rice.