Lemon Rice with Scallions
Brighten up your meals with this zesty and aromatic Lemon Rice with Scallions, a vibrant and easy-to-make dish that’s perfect for weeknight dinners or meal prep. Fluffy basmati rice is infused with the bold flavors of fresh lemon juice, fragrant lemon zest, and a hint of turmeric for a golden glow, while thinly sliced scallions add a delicate crunch and mild oniony flavor. A quick sizzle of mustard seeds in olive oil adds a nutty, aromatic depth to this recipe, making it irresistibly flavorful. Garnished with fresh cilantro and a pinch of optional red chili flakes for a subtle kick, this dish comes together in just 30 minutes and pairs beautifully with grilled vegetables, fish, or lean proteins. Whether served as a side dish or a standalone delight, this recipe is a refreshing twist on traditional rice dishes, bursting with citrusy brightness and wholesome simplicity.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 4 stalks scallions (green onions), thinly sliced
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon sugar (optional)
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon red chili flakes (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and all the water is absorbed.
Once the rice is cooked, remove it from the heat and fluff with a fork. Set aside to cool slightly.
Heat the olive oil in a large skillet or wok over medium heat. Add the mustard seeds and let them sizzle until they start to pop, about 30 seconds.
Stir in the turmeric powder and cook for another 10 seconds, ensuring it is mixed well with the oil.
Add the thinly sliced scallions to the skillet. Sauté for 2-3 minutes until they soften slightly.
Reduce the heat to low, and gently stir in the cooked rice, ensuring it is evenly coated with the turmeric mixture.
Add the lemon juice, lemon zest, salt, and sugar (if using). Stir well to combine all the ingredients.
For an extra kick, add red chili flakes. Cook for another 1-2 minutes to warm through.
Turn off the heat and garnish the rice with freshly chopped cilantro.
Serve the lemon rice warm as a side dish or alongside grilled vegetables, fish, or chicken.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 315 mg | 7% | |
*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.
