Greek Lemon Rice
Fluffy, sunshine-bright Greek lemon rice with a cozy hint of turmeric and fresh herbs. It’s weeknight-easy, zesty, and perfect alongside grilled chicken, fish, or veggies.
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Servings:
Ingredients
Ingredients
- 1 cup long-grain white rice rinsed and well drained
- 1 3/4 cups low-sodium chicken broth
- 3 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 1 tsp extra-virgin olive oil
- 1 small garlic clove, minced
- 1/2 tsp ground turmeric
- 3/4 tsp kosher salt plus more to taste
- 1/8 tsp black pepper
- 1 tsp lemon zest finely grated
- 1 small bay leaf
- 2 tbsp chopped fresh dill or parsley for finishing
Instructions
Preparation Steps
- Rinse the rice in a fine-mesh strainer under cool water until it runs mostly clear. Shake off excess water and let it drain for a few minutes while you prep the aromatics.
- Melt the butter with the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds.
- Stir in the drained rice along with the turmeric and black pepper. Toast, stirring often, until the grains look slightly translucent at the edges and smell nutty, 2 to 3 minutes.
- Pour in the broth, then add the salt, lemon zest, and bay leaf. Give it one good stir, bring to a lively simmer, and then reduce the heat to low. Cover tightly.
- Cook covered on low until the liquid is absorbed and small steam holes appear on the surface, 15 to 17 minutes. Avoid lifting the lid during this time.
- Remove from the heat and let the rice rest, still covered, for 5 minutes to finish steaming. Discard the bay leaf.
- Drizzle in the lemon juice and fluff gently with a fork. Fold in the fresh dill or parsley, taste, and adjust with a pinch more salt or lemon if you like. Serve warm.
Notes
Rinsing the rice helps it cook up fluffy and separate. If your pot tends to run hot, use a heat diffuser or the smallest burner to keep the simmer gentle.
Leftovers reheat well with a splash of water or broth. Stir in extra herbs and a squeeze of lemon just before serving to brighten the flavors.
This recipe is an original recipe inspired by the general idea of Greek Lemon Rice. The ingredient ratios, instructions, and notes are independently developed.