Greek Lemon Rice with Dill (Printable Version)
# What You'll Need:
→ Main
01 -
200 g long-grain rice
02 -
30 ml olive oil
03 -
1 small onion, finely chopped
04 -
3 cloves garlic, minced
05 -
355 ml chicken broth
06 -
120 ml water
07 -
30 ml freshly squeezed lemon juice
08 -
1 tablespoon lemon zest
09 -
1 teaspoon salt
10 -
1/4 teaspoon ground black pepper
11 -
1/2 teaspoon ground turmeric (optional)
12 -
15 g butter
→ Garnish
13 -
2 tablespoons fresh dill, chopped
# Step-by-Step Directions:
01 -
Place the long-grain rice in a medium bowl and cover with cold water. Agitate the rice and drain the cloudy water. Repeat this process 2–3 times until the water is mostly clear. Set aside.
02 -
Warm olive oil in a medium pot over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Add minced garlic and sauté for 1 minute until fragrant.
03 -
Add the rinsed rice to the pot. Stir and toast lightly for 2–3 minutes. Pour in chicken broth, water, lemon juice, lemon zest, salt, black pepper, and turmeric if using. Stir to combine.
04 -
Increase the heat to bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender.
05 -
Turn off the heat and allow the rice to rest, covered, for 5 minutes. Remove the lid and gently fluff the rice with a fork.
06 -
Stir in the butter until melted. Serve hot, garnished with freshly chopped dill.
# Helpful Notes:
01 -
Using long-grain rice yields the best texture, though other varieties may work. Thoroughly rinsing the rice removes excess starch. Fresh lemon juice and zest offer optimal flavor. Try optional additions such as toasted pine nuts, almonds, or golden raisins for extra depth.