Greek Lemon Dill Rice
A delightful and fragrant side dish that combines basmati rice with the bright flavors of lemon and fresh dill, perfect for any occasion.
Ingredients
Main Ingredients
- 2 tbsp extra-virgin olive oil
- 1 piece brown onion, finely diced
- 1 tsp freshly minced garlic
- 2 cups basmati rice, washed and drained (400 g)
- 1 piece lemon, juice and zest
- 2 cups chicken or vegetable stock (500 ml, see note for gluten-free)
- ½ tsp sea salt flakes
- 2 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped fresh dill
- Lemon wedges, to serve
Instructions
Preparation
- Heat the olive oil in a medium saucepan over medium-low heat.
- Add the finely diced onion and freshly minced garlic. Cook, stirring occasionally, for 2–3 minutes until softened and fragrant.
- Stir the washed and drained basmati rice into the saucepan with the aromatics.
- Immediately add the lemon juice, chicken or vegetable stock, and sea salt.
- Increase heat to bring the mixture to a rolling boil.
Cooking
- Once boiling, reduce the heat to low, cover the saucepan, and cook for 12–14 minutes until small pits appear on the surface of the rice and all the liquid has been absorbed.
- Remove the saucepan from heat and allow it to stand, still covered, for 10 minutes.
- Uncover the rice and fluff it gently with a fork.
- Stir through the lemon zest, chopped parsley, and fresh dill.
Notes
Store leftover rice in an airtight container in the fridge for up to three days. For longer storage, freeze in a freezer-safe bag for up to two months. When reheating, add a splash of water.