Classic Lemon-Herb Rice Pilaf
This classic lemon-herb rice pilaf is a simple yet flavorful side dish, perfect for complementing various meals. The rice is cooked to fluffy perfection with fragrant herbs and a zesty lemon finish.
Equipment
- medium saucepan or pot
- lid
- fork
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1/2 cup finely chopped yellow onion
- 2 garlic, minced cloves
- 1 cup long-grain white rice (e.g., Basmati or Jasmine), rinsed
- 1 3/4 cups chicken or vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped optional
- 1 tbsp butter optional, for extra richness
Instructions
Instructions
- Heat olive oil in a medium saucepan over medium heat, then sauté the chopped onion for 3-5 minutes until it is soft and translucent.
- Add the minced garlic to the pot and cook for 1 minute until fragrant, making sure it does not burn.
- Stir in the rinsed white rice and cook for 2-3 minutes, stirring frequently to lightly toast the grains.
- Pour in the chicken or vegetable broth, then add salt and black pepper; stir once to combine.
- Bring the liquid to a rolling boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
- Remove the pot from heat and let the rice rest, covered, for 5-10 minutes to allow steam to redistribute.
- Remove the lid, then add fresh lemon juice, chopped parsley, and optional dill and butter.
- Gently fluff the rice with a fork to incorporate the herbs and lemon juice, then serve immediately.
Notes
For extra flavor, you can toast the dry rice grains in the olive oil for a couple of minutes before adding the broth. Ensure the lid is tight during simmering and resting to trap steam effectively.