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
