Fish Free Greek Lemon Rice with Fresh Herbs
Total time40 min
Prep time10 min
Cook time25 min
4.6(3)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp lemon zest (from about 1 lemon)
- 3 tbsp fresh lemon juice (from about 1–2 lemons)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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