Lemon Rice
Lemon Rice is a bright, refreshing and delicious side dish that pairs well many dishes. Simple seasoning makes this rice easy to make.
Servings: 4 - 6 servings
Cost: $4.81, $0.80–$1.20 per Serving
Ingredients
- 2 cups long-grain white rice
- 3 ¾ cups water
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- Melt the butter with the olive oil in a medium saucepan over medium heat.
- Add the diced onion and sauté for 2–3 minutes, until softened and translucent.
- Add the garlic and cook for 30 seconds, until fragrant.
- Stir in the rice, lemon zest, oregano, thyme, and bay leaf. Cook for 2 minutes, stirring frequently to lightly toast the rice.
- Add the water, lemon juice, salt, and black pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat and let the rice rest, covered, for 5 minutes.
- Remove and discard the bay leaf. Fluff the rice with a fork and gently stir in the fresh parsley.
- Serve warm.
Notes
Long-grain white rice works best, but basmati or jasmine rice can also be used.
Adjust the lemon juice and zest to taste for a stronger or milder lemon flavor.
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 470kcal | Carbohydrates: 79g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 602mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 1mg
