Greek Lemon Rice
This is a full flavored rice dish that works great as a side or base for any Mediterranean dish. The onions add flavor depth while the lemon and dill adds brightness. This recipe was compiled with ideas from Buns in my Oven, Tin Eats, and The Mediterranean Dish.
Greek Lemon Rice
Ingredients
- 2 tsp olive oil
- 1 cup long grain white rice
- 1 medium yellow onion minced
- 1 clove garlic minced
- 2 cups chicken broth
- 2 tsp Cavenders Greek Seasoning
- 3 Tbsp of lemon juice or the juice of one lemon + the zest
- 1 tsp dried dill weed or 1 Tbsp fresh
- Fresh parsley for garnish
Instructions
- Heat the oil in a large skillet over medium flame
- Add the rice and onion, and sauté until the onion is soft and both are taking on some color. Add the garlic and sauté until fragrant
- Add the chicken stock and the Cavender’s and stir to combine. Bring to a boil, then turn down to a simmer and cover, cooking for 15 minutes.
- Turn off the heat, and let the skillet sit covered for 10 minutes.
- Remove the lid and fluff the rice with a fork.
- Add the lemon juice (if using a lemon, first grate the lemon peel into the rice before juicing it).
- Add the dill and stir through.
- Garnish with parsley and serve.