Lemon Rice Mediterranean
A bright and zesty side dish featuring fluffy jasmine rice, fresh lemon, and aromatic herbs, perfect for any meal.
Ingredients
Main ingredients
- 2 cups jasmine rice Can substitute with basmati rice.
- 4 cups water or vegetable broth Use gluten-free broth for a gluten-free option.
- 1 whole lemon (zested and juiced) Use fresh lemon for best flavor.
- 2 tablespoons olive oil Can be omitted for oil-free version.
Herbs and spices
- ¼ cup fresh parsley (chopped) Adds freshness.
- ¼ cup fresh dill (chopped) For aromatic flavor.
- 1 teaspoon salt
- ½ teaspoon black pepper Adjust to taste.
- ½ teaspoon oregano
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Cooking
- In a pot, bring 4 cups of water or vegetable broth to a boil.
- Once boiling, add the rinsed rice, salt, and olive oil.
- Lower the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes until the rice is tender.
- Remove the pot from heat and let it sit covered for about 5 minutes.
- Fluff the rice gently with a fork.
Flavoring
- Add in the lemon zest and juice, mixing well.
- Stir in the fresh parsley and dill.
- Finish off by adding black pepper and oregano, stirring to combine.
Serving
- Serve warm as an accompaniment to your favorite dishes.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months. Reheat with a splash of water to restore moisture.