Low Sodium Lemon Rice
Bright, zesty, and heart-healthy, this Low Sodium Lemon Rice is the perfect side dish for anyone looking to cut back on salt without sacrificing flavor. Featuring fragrant basmati rice infused with the tang of fresh lemon juice and zest, this recipe is elevated with aromatic garlic, onion, and a hint of turmeric for vibrant color and subtle complexity. Made with unsalted vegetable broth and seasoned with black pepper, it’s a guilt-free dish that pairs beautifully with grilled chicken, roasted vegetables, or even enjoyed on its own. Ready in just 30 minutes, this easy recipe is ideal for busy weeknights or meal prepping. Garnished with fresh parsley and fluffy to perfection, each bite is a refreshing medley of citrusy goodness. If you're searching for a nourishing and low-sodium rice dish, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 tablespoon Olive oil
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely chopped
- 0.5 cup Unsalted vegetable broth
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Turmeric
- 1 whole Bay leaf
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, heat olive oil over medium heat.
Add the minced garlic and chopped onion to the saucepan and sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the turmeric and black pepper, allowing the spices to cook for about 30 seconds to release their flavor.
Add the rinsed rice to the saucepan, stirring well to coat the rice with the oil and spices.
Pour in the unsalted vegetable broth and water, then add the bay leaf. Stir to combine.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15 minutes, or until the rice is cooked and has absorbed the liquid.
Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam and become fluffy.
Remove the bay leaf, then stir in the lemon zest, fresh lemon juice, and chopped parsley.
Fluff the rice gently with a fork, taste for seasoning, and adjust if necessary, keeping in mind the intent to keep the dish low sodium.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 404 mg | 9% | |
*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.
