Lemon Rice Pilaf
Lemon Rice Pilaf
Stir up this quick one-pot dish- “Greek lemon rice pilaf.” The tender, fluffy rice fills the mouth with delightful refreshing flavors.
The long-grain rice gives the palate a fragrant freshness infused by zingy lemon juice and parsley. The sweetness of onions and the earthy taste of Mediterranean seasoning work brilliantly. A wonderful depth of flavor comes from the vegetable/chicken broth. Thus, avoid using water and stick to using the broth whenever cooking the Greek pilaf.
You can serve the Greek lemon rice pilaf with chicken gyros, keftedes (Greek meatballs), shrimp saganaki, or chicken souvlaki (skewered meat like kebabs). Besides going the traditional way, you can relish this aromatic rice with stir-fried veggies or rotisserie turkey/chicken!
300g | 1 1/2 cup long-grain rice for pilaf
2 Tbsp extra virgin olive oil
2 garlic cloves (minced)
1 small yellow onion (chopped)
Sea salt (to taste)
2 cups vegetable/chicken broth
1 lemon juice (freshly squeezed)
Black pepper (to taste)
2 tsp lemon zest (optional)
Firstly, transfer the rice grains to a mesh sieve and rinse it thoroughly (about 3-4 times). Shake off the excess water and keep it aside.
Now, drizzle the extra virgin olive oil in a heavy-bottomed saucepan placed on the stove over medium heat.
Add the minced garlic into the hot oil. Let it cook for 30-40 seconds until fragrant.
Next, add the chopped onions. Cook for 4-5 mins by stirring frequently until they soften and become translucent.
Stir in the sea salt and Mediterranean seasoning. Mix for 30 seconds.
Then, add the rice and cook for a minute by stirring continuously so that it doesn’t stick to the bottom of the saucepan.
Pour in the vegetable/chicken broth followed by the lemon juice. Stir once, increase heat to medium-high, and let it cook undisturbed for a few minutes.
Once it starts bubbling, cover the saucepan with a well-fitted lid, and reduce the heat to low. Let it cook for about 12 mins until all the liquid is absorbed.
Turn off the stove and let the saucepan rest for 5 minutes on the kitchen top.
Lastly, remove the lid and fluff the rice using a fork. Sprinkle the black pepper, lemon zest, and chopped parsley. Mix gently without breaking the rice grains.
• For the rice, you may opt for Basmati or jasmine rice. Traditionally, the recipe always uses white long-grain rice. If you wish to prepare it with brown rice, then keep in mind that the cooking time will increase. You’ll also have to adjust the lemon tang by adding more juice/zest.
• The Mediterranean seasoning is a mix of spices and dried herbs such as garlic, onion, dill, oregano, marjoram, parsley, & thyme. Some spice blends may include nutmeg, basil, cinnamon, salt, & pepper. It infuses an aromatic warmth with sweet and savory flavors.
• For a hearty meal, the Greek lemon rice pilaf may also be prepared with chickpeas or chicken.
- Serving Size
- 1 serving
- per serving
- 6.89 grams
- 12.30 grams
- 66.70 grams
- 2.4 grams
- 2.85 grams
- 1 milligrams
- 896 milligrams