Greek Lemon Rice Recipe
This Greek lemon rice is ready in 30 minutes. The lemon and garlic add a lot of flavor to this Greek-inspired dish, which can be served on the side or as the main meal!
- 1 ½ cup Basmati rice
- 2 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- ½ teaspoon Kosher salt
- 2 lemons juice of
- 1 ½ cup water
- ¼ cup parsley chopped
Rinse the rice a few times to get rid of the excess starch. Set aside.
In a large saucepan, heat some olive oil. Sauté the onion until translucent. Add in the garlic ad cook for a minute.
Add the rice and sauté for a minute. Season with salt and add the lemon juice and water.
Bring to a simmer, cover and cook for 20 minutes until the water is absorbed and the rice is tender. Turn the heat off and keep the lid on. Let the rice sit for 5 minutes. Fluff with a fork and serve.
Fluff with a fork and serve. Garnish with parsley if desired.
- Store the leftovers in an airtight container and refrigerate for up to 4 days.
- To freeze, transfer the cooked rice to a container or freezer bag and freeze up to 3 months. To serve, thaw in the fridge overnight or heat in a pan over medium heat until warm.
- You can serve this side dish with the following main dishes:
Calories: 345kcal | Carbohydrates: 64g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 204mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 31mg | Calcium: 47mg | Iron: 1mg