Add a burst of fresh flavor and zest to your white rice by making this delicious Lemon Rice recipe with fresh herbs! It's easy to make on the stove top and pairs perfectly with Greek and Mediterranean recipes, as a side dish or the base of a bowl.
Rinse and drain the long grain white rice and set it aside in a bowl of water to soak, while you begin the recipe.
Place a large skillet or dutch oven on the stove over medium high heat.
Heat the olive oil in the skillet.
Add the onion and cook for 3-4 minutes, then add the garlic and cook for an additional minute.
Drain the rice and add it to the skillet with the onion and garlic.
Add the lemon juice, vegetable broth, turmeric, salt and black pepper, and bring the liquid to a boil.
Turn the heat on the stove to low, cover the skillet and cook for 25 minutes.
Remove the rice from the heat on the stove, but keep the lid on the skillet and let it rest, covered, for 10 minutes.
Remove the lid, fluff the rice and stir in the parsley, dill and lemon zest.
Notes
I always recommend using long-grain white rice or jasmine rice for a light and fluffy texture. Short grain rice will unfortunately not work in this recipe, as the texture will become mushy.
A heavy duty pot with a tight fitting lid will give you the best results by distributing the heat evenly and keeping the steam in.
If you remove the lid at the end of the 10 minute time off of the heat, and there's still liquid in the pot, place it back on the stove over medium heat and cover. Continue cooking in 5 minute increments until all of the liquid has soaked into the rice.
Don't uncover or stir the rice unless directed, this can disrupt the cooking process and affect your finished product.
Always zest the lemon before cutting it in half and juicing. It is much easier to zest a whole lemon, then half of a juiced lemon!
Leftover lemon rice can be stored in an airtight container in the refrigerator for up to 7 days.