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
Ingredients
- 2 cups long-grain white rice
- 3 3/4 cups water
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Rinse the rice in cold water until the water runs clear. Drain well.
- In a medium saucepan, heat butter and olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in the rinsed rice, lemon zest, oregano, thyme, and bay leaf. Toast the rice for about 2 minutes, stirring constantly.
- Pour in the water, lemon juice, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Discard the bay leaf. Fluff the rice with a fork and stir in the chopped parsley.
Notes
While long-grain white rice works best, you can use basmati or jasmine rice for different flavors and textures.
Adjust the amount of lemon juice and zest to your taste preference. For a milder lemon flavor, start with less and add more if needed.
Refrigerate any 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
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