Description
A flavorful and zesty Mediterranean side dish that complements various meals with its light and refreshing taste.
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 the olive oil in a saucepan over medium heat.
- Add the chopped onion and cook until translucent, about 3–4 minutes.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the rice and toast for 1–2 minutes, allowing it to absorb the flavors.
- Pour in the broth, add the dried oregano, salt, and pepper. Stir and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15–18 minutes until the rice absorbs all the broth.
- Remove from heat and stir in the lemon juice, zest, parsley, and dill if using.
- Fluff with a fork, optionally garnish with feta, and serve warm.
Notes
Use high-quality olive oil and fresh herbs for the best flavor. This dish can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek recipe, lemon rice, Mediterranean side dish, easy rice recipe, vegetarian dish