Dill Lemon Rice

Make this incredibly flavorful dill lemon rice in just 20 minutes! This one-pot meal is perfect with a salad or as an easy side dish to accompany various mains.

Course Side Dish

Cuisine Greek

Diet Vegetarian

Prep Time 5

Cook Time 15

Servings servings

Calories 301kcal

Author Adina

Equipment

Large saucepan with lid

Ingredients

1 cup long grain rice 225 g
1 small onion or ½ a medium one
2½ cups chicken stock or vegetable broth, 600 ml
2 tablespoons olive oil
¼ teaspoon fine sea salt more to taste
¼ teaspoon ground black pepper more to taste
1 teaspoon lemon zest Note 1
6 tablespoons lemon juice freshly squeezed, Note 2
small bunch of dill Note 3

Instructions

Wash and drain the rice in a sieve.
1 cup long grain rice / 225 g
Cook the onion: Finely chop the onion. Heat the oil and cook the onion for about 2 minutes on medium-low heat. Stir often, and don’t let it get brown.
1 small onion + 2 tablespoons olive oil
Add the rice and toast it for about 2 minutes, often stirring.
Simmer rice: Add stock, lemon zest, salt, and pepper. Cover the pot, lower the heat, and simmer the rice for 12-15 minutes. Check the rice packet’s instructions regarding the cooking time.
2½ cups chicken stock / 600 ml + 1 teaspoon lemon zest + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Rest rice: Once the rice is cooked to your liking, turn off the heat and stir in the lemon juice. Cover again and let the rice stand for about 10 minutes.
6 tablespoons lemon juice
Add the chopped dill, fluff the rice with a fork, and adjust the taste with salt and pepper.
small bunch of dill

Notes

Using unwaxed, organic lemons is preferable, as you will also need some of their zest.
Lemons: Freshly squeezed lemon juice from about 1 ½ to 2 lemons.
Dill: You can replace fresh dill with frozen. Don’t use dried dill for this recipe; the dish will not have the same flavor.

Nutrition