Greek Lemon Rice

• servings: 4 servings
• active time: 15 minutes
• total time: 47 minutes

Ingredients

1 cup long grain rice (soaked, washed and drained (see note 1)

2 tbsp olive oil (see note 2)

1 onion (finely diced)

2 garlic cloves (finely diced)

2 cup (see note 3)

2 tbsp dill (fresh, finely chopped (see note 4)

1 tsp lemon zest (zest of 1 lemon)

1 lemon (juiced)

2 tbsp parsley (fresh, finely chopped)

Directions

Place the rice in a bowl and add enough water to cover it. Let it soak for 20-30 minutes. Then, rinse the rice using a colander until the water runs clear. Drain and set aside.

Heat the olive oil over medium heat in a large skillet or pot. Add the onions and garlic and cook until translucent and fragrant.

Add the rice and stir continuously - this will allow the rice to "toast"and make it flavourful.

Add the chicken stock, stir and bring to a boil.

Cover and simmer on low heat for 12-15 minutes (do NOT remove the lid). The rice is ready when the stock is absorbed, and the rice is soft but firm to the touch.

Fluff the rice with a fork, cover it with a kitchen towel, and replace the lid. (this will allow the rice to absorb any excess moisture). (see note 5)

Remove the kitchen towel and lid, and add the fresh parsley, dill, lemon zest, lemon juice and seasonings.

Stir to combine all the ingredients thoroughly and serve.

Notes

If cooking in instant pot/ pressure cooker, use 1:1 ratio of rice to chicken stock. Cook on high pressure for 3 minutes and self release

Nutrition

• Serving Size: 1 serve
• Calories: 363 kcal
• Total Fat: 16 g
• Total Carbohydrate: 48 g
• Protein: 7 g