Zesty Lemon Herb Rice
Elevate your meal with this Lemon Herb Spanish Rice—a vibrant, herbaceous side that bursts with flavor. Made with fluffy basmati rice infused with zesty lemon juice, fresh parsley, and a hint of oregano, this dish is both light and satisfying. Perfect for pairing with grilled chicken or seafood, it's a refreshing addition to any table while being lectin-free, soy-free, and gluten-free.
ingredients
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
steps
- 1.
Rinse the basmati rice under cold water until the water runs clear; this removes excess starch and helps achieve fluffy rice.
- 2.
In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3.
Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
- 4.
Add the rinsed rice to the saucepan, stirring to coat the grains in the oil. Toast the rice for 2-3 minutes, stirring frequently.
- 5.
Pour in the vegetable broth and bring to a boil. Cover and reduce the heat to low, cooking for 15 minutes or until the liquid is absorbed.
- 6.
Remove the saucepan from heat and let it sit, covered, for another 5 minutes.
- 7.
Fluff the rice with a fork, then mix in the lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste.
- 8.
Serve warm as a flavorful side dish to your main course.
