Ingredients
Scale
- 1 cup long-grain rice
- 2 cups vegetable or chicken broth
- 1 medium lemon, juiced and zested
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, heat the broth until simmering.
- In a large pot, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add the rinsed rice and sauté for 2–3 minutes, stirring to coat.
- Add broth, lemon juice, lemon zest, oregano, salt, and black pepper. Stir to combine.
- Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed.
- Remove from heat, let sit covered for 5 minutes, fluff with a fork, and garnish with parsley.
Notes
- Use chicken broth for richer flavor or vegetable broth to keep it vegetarian.
- Add extra lemon zest for a stronger citrus kick.
- This rice pairs well with grilled chicken, fish, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian