Description
A bright, simple side that lifts both weeknight meals and special dinners with fresh lemon and herbs.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil or butter
- 1 1/2 cups low-sodium chicken or vegetable stock (or water)
- 1/2 teaspoon kosher salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
- 1–2 tablespoons chopped chives
- 1 tablespoon olive oil or 1 tablespoon butter (for finishing)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a 2–3 quart saucepan, warm olive oil or butter over medium heat.
- Add the rice and toast for 1–2 minutes until opaque and slightly fragrant.
- Add stock or water and salt, bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 15–18 minutes until the liquid is absorbed.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff with a fork and stir in lemon zest, lemon juice, parsley, chives, and the finishing olive oil or butter.
Notes
For a heartier version, use brown rice and adjust cooking time accordingly. Rinsing rice is essential to prevent gumminess.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean