Greek Festival Lemon Rice Pilaf
Transport your taste buds to the Mediterranean with this fragrant and vibrant Greek Festival Lemon Rice Pilaf! Bursting with bright, zesty lemon juice and zest, this dish combines fluffy, perfectly cooked long-grain white rice with aromatic fresh dill, parsley, and sautéed garlic and onion for a layered flavor experience. A gentle toasting of the rice in olive oil adds a nutty depth, while the optional garnish of toasted pine nuts provides a delightful crunch. Ready in just 35 minutes, this savory and refreshing pilaf pairs beautifully with grilled chicken, roasted lamb, or hearty vegetables, making it an ideal side dish for any occasion. Perfect for fans of Greek cuisine, this lemon rice recipe is a delicious way to add a sunny, citrusy twist to your dinner table.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 3 cups chicken or vegetable broth
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pine nuts, toasted (optional for garnish)
Instructions
Rinse the rice thoroughly under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from clumping. Set aside to drain.
In a medium saucepan over medium heat, heat the olive oil. Add the finely chopped onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the rice to the saucepan and stir well to coat each grain with the olive oil. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the chicken or vegetable broth, lemon juice, lemon zest, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 15 minutes, or until the liquid is fully absorbed.
Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
Remove the lid and fluff the rice gently with a fork. Stir in the fresh dill and parsley for a burst of flavor and color.
Transfer the rice pilaf to a serving dish and garnish with toasted pine nuts, if desired.
Serve warm as a side dish to complement grilled meats, seafood, or roasted vegetables.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4957 mg | 216% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
