Greek Lemon Rice Recipe

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 cups Basmati rice

Early Harvest Greek extra virgin olive oil

1 medium yellow onion, chopped (just over 1 cup chopped onions)

1 garlic clove, minced

1/2 cup orzo pasta

2 lemons, juice of (PLUS zest of 1 lemon)

2 cups low sodium broth (chicken or vegetable broth will work)

Pinch salt

Large handful chopped fresh parsley

1 tsp dill weed (dry dill)

Instructions

Wash rice well until the water runs clear, and if you have the time, soak it in water for about 10 minutes or so. Drain well.

Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.

Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 15 to 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)

Remove rice from heat. For best results, leave it covered and do not disturb rice for about 5 to 10 minutes or so.

Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Nutrition

• Calories: 145
• Lipides Totaux: 6.9 g
• Lipides Saturés: 1.1 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 53.1 mg
• Glucides Totaux: 18.3 g
• Fibres Diététiques: 0.6 g
• Sucres Totaux: 0.5 g
• Protéines: 3.3 g