Greek Lemon Rice

Greek lemon rice is an easy way to add extra flavour to plain white rice. Bursting with bright lemony flavour, it's a quick and tasty side dish.

Course Side Dish

Cuisine International

Total Time 35

Servings as a side

Calories 234kcal

Heat the olive oil over medium-low heat and fry the onion until softened.
½ tbsp olive oil, ½ brown onion
Add garlic and rice, and continue to fry for another 30 seconds.
1 cup long grain rice, 1 fresh garlic clove
Add chicken stock and salt and bring to a boil.
2 cups chicken stock, ¼ tsp cooking salt
Once boiling, do a final stir to scrape up any rice from the base of the pot, then place a lid on and turn the heat down to very low and simmer for 15 minutes undisturbed.
Then remove from the heat and allow to sit for a further 10 minutes (without lifting the lid).
Stir lightly to fluff the rice, then add in lemon juice, zest (see my notes) and chopped parsley.
1 small lemon, ¼ cup curly parsley leaves (loosely packed)

Once your rice has come to the boil, put the lid on and trust the process without checking. If you lift the lid, it lets out the steam that is cooking the rice - especially in the final 10 minutes.
I strongly recommend using a timer for the best result.
Only zest the outer yellow part of the lemon skin, the white pith underneath will make the zest taste bitter.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*