Lemon Herb Garlic Rice
Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 6
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Fragrant basmati toasts in butter and garlic before simmering into fluffy, separate grains, then gets brightened with lemon, fresh dill, parsley, and green onion. Light and zesty, it is the ideal companion to baked salmon or any simple roasted protein. Home cooks who think rice is boring will happily change their minds after one forkful.
Ingredients
Ingredients
- 1 1/2 Cups Basmati Rice (or Jasmine Rice)
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 3 Cloves Garlic - Minced
- 2 3/4 Cups Chicken Broth (or Vegetable Stock)
- 1 Small Lemon - Zest
- 2 Tbsp Lemon Juice
- 2 Tbsp Parsley - Chopped
- 1 Tbsp Dill Weed - Chopped
- 2 Green Onions - Sliced
- 1/2 Tsp Sea Salt
- 1/4 Tsp Black Pepper
Directions
Directions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, heat the butter and olive oil over medium heat.
- Add the garlic and cook for about 30 seconds until fragrant
- Stir in the rice and toast for 2–3 minutes until lightly translucent around the edges.
- Pour in the broth and season with salt and pepper.
- Bring to a boil, then reduce to low heat, cover, and cook for 15–18 minutes, or until the liquid is absorbed.
- Remove from the heat and let the rice rest, covered, for 10 minutes.
- Fluff the rice gently with a fork.
- Fold in the lemon zest, lemon juice, parsley, dill, and green onions.
- Serve immediately alongside baked salmon.
Nutrition
Per serving · 6 servingsCalories
220
Fat
7 g
Saturated fat
3 g
Carbohydrates
34 g
Sugar
1 g
Fiber
1 g
Protein
4 g
Sodium
300 mg
Cholesterol
10 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/2 Cups Basmati Rice (or Jasmine Rice)
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 3 Cloves Garlic - Minced
- 2 3/4 Cups Chicken Broth (or Vegetable Stock)
- 1 Small Lemon - Zest
- 2 Tbsp Lemon Juice
- 2 Tbsp Parsley - Chopped
- 1 Tbsp Dill Weed - Chopped
- 2 Green Onions - Sliced
- 1/2 Tsp Sea Salt
- 1/4 Tsp Black Pepper
