Description
A fluffy, zesty Mediterranean rice dish with the perfect balance of lemon brightness and savory oregano. Toasted in olive oil with onions and garlic, this lemon rice is a vibrant upgrade to plain steamed rice that pairs beautifully with roasted chicken, grilled halloumi, or roasted vegetables.
Ingredients
1 cup long grain white rice (basmati or jasmine recommended)
2 tablespoons olive oil
1 small yellow onion, finely diced
3 garlic cloves, freshly minced
1 teaspoon dried oregano
1/2 teaspoon salt
1.5 cups low-sodium chicken broth
1.5 cups water
1 lemon, zested and juiced
Black pepper, to taste
Instructions
Rinse rice in cold water until water runs clear and drain well
Heat olive oil in a saucepan over medium-high heat
Add onion and sauté until golden, about 5 minutes
Stir in garlic and dried oregano, toasting for 1 minute
Combine rice, salt, chicken broth, water, lemon zest, and pepper in the pan
Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes
Remove from heat, let rest for 5 minutes, then fluff with a fork
Notes
Use freshly squeezed lemon juice for better balance
Add minced dill or parsley for extra freshness
Leftover rice will keep for 3-4 days in the refrigerator
Toasted pine nuts or raisins can be stirred in at the end for texture
- Prep Time: 10
- Cook Time: 20
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg