Nut-Free Greek Rice
Elevate your mealtime with this vibrant and aromatic Nut-Free Greek Rice recipe, a perfect blend of Mediterranean flavors catered for nut-free diets. This easy-to-make dish begins with perfectly sautéed onions and garlic, infusing the long-grain rice with rich flavor before simmering in a lemony broth enhanced with dried oregano, dill, and subtle spices. Fresh parsley, mint, finely diced green bell pepper, and tomato add bursts of color and freshness, making this recipe as visually appealing as it is delicious. Ready in just 40 minutes, this versatile dish can be served warm as a hearty side or chilled as a refreshing salad. Packed with citrusy brightness and savory herbs, Nut-Free Greek Rice is a family-friendly favorite guaranteed to bring Mediterranean magic to your plate.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 0.5 teaspoon dried dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 0.5 medium green bell pepper, finely chopped
- 1 medium tomato, finely chopped
Instructions
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the chopped onion and sauté for about 4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the saucepan and cook, stirring frequently, for about 2 minutes to lightly toast the rice.
Pour in the broth, lemon juice, and add the lemon zest. Stir to combine.
Add the oregano, dill, salt, and black pepper. Stir well.
Bring the mixture to a simmer, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Cook for about 18 minutes, or until the rice is tender and the liquid is absorbed.
Remove the saucepan from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, then gently stir in the chopped parsley, mint, green bell pepper, and tomato.
Serve warm as a side dish, or let it cool to enjoy as a salad.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 898 mg | 19% | |
*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.
