Lemon Cilantro Rice Pilaf
Brighten up your dinner table with this vibrant Lemon Cilantro Rice Pilaf—a fragrant and flavorful side dish that effortlessly combines zesty citrus with fresh herbs. Made with fluffy basmati rice, aromatic spices like cumin and turmeric, and finished with a refreshing blend of lemon zest, lemon juice, and chopped cilantro, this recipe is a feast for the senses. Enhanced with sautéed onions and garlic, it achieves the perfect balance between earthy and tangy flavors. Quick and easy to make in just 35 minutes, this rice pilaf is the perfect accompaniment to grilled meats, roasted vegetables, or spicy curries. Whether you’re hosting a dinner party or simply spicing up a weeknight meal, this dish is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 small Yellow onion
- 2 cloves Garlic cloves
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 cup Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Turmeric powder
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from clumping.
In a medium saucepan, heat the butter and olive oil over medium heat.
Peel and finely dice the yellow onion. Sauté the onion in the saucepan until it becomes translucent, about 3-4 minutes.
Mince the garlic cloves and add them to the pan. Cook for an additional 1 minute until fragrant.
Stir in the cumin powder and turmeric powder, ensuring the spices coat the onions and garlic evenly.
Add the rinsed rice to the saucepan and toast it for 2-3 minutes, stirring frequently to prevent sticking.
Pour in the water, then add the salt and black pepper. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until the rice is cooked through and the water is absorbed.
While the rice is cooking, finely chop the fresh cilantro. Zest one lemon to produce 1 tablespoon of zest, then juice the lemon to yield about 2 tablespoons of juice.
When the rice is done, remove it from the heat and let it rest, covered, for 5 minutes.
Uncover the saucepan and fluff the rice gently with a fork. Stir in the lemon zest, lemon juice, and chopped cilantro, mixing until evenly combined.
Adjust seasoning with additional salt and pepper if needed.
Serve warm as a side dish or as a base for your favorite protein or vegetables.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.2 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 380 mg | 8% | |
*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.
