Description
A delightful side dish with zesty lemon notes and aromatic herbs, perfect for any meal.
Ingredients
Scale
- 1 cup long-grain white rice (or basmati)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2¼ cups chicken or vegetable broth
- 1 teaspoon dried oregano
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped parsley
- Optional: fresh dill, crumbled feta
Instructions
- Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
- Add minced garlic and sauté for 30 seconds.
- Stir in the rice and toast for 1–2 minutes.
- Pour in the broth, add oregano, salt, and pepper. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the broth is absorbed.
- Remove from heat and stir in lemon juice, zest, parsley, and dill if using.
- Fluff with a fork, garnish with feta if desired, and serve warm.
Notes
Pair with grilled meats or stuffed bell peppers for a complete meal. Store leftovers in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg