Lemon Herb Rice Pilaf
Lemon Herb Rice Pilaf
Ingredients
For the Pilaf
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken broth, low sodium
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 tablespoon fresh chives, chopped, optional
Instructions
- 1
Heat the olive oil and butter in a medium saucepan or Dutch oven over medium heat. Add the diced yellow onion and sauté for 3 to 5 minutes, or until softened and translucent.
⏱️ 5 min
- 2
Add the minced garlic to the saucepan and cook for an additional 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed long-grain white rice. Cook, stirring constantly, for 2 to 3 minutes to lightly toast the rice. This helps prevent sticking and adds a nutty flavor.
⏱️ 3 min
- 4
Pour in the chicken broth, add the lemon zest, salt, and black pepper. Bring the mixture to a rolling boil.
⏱️ 3 min
- 5
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 6
Remove the saucepan from the heat and let it rest, still covered, for another 5 to 10 minutes. This allows the rice to absorb any remaining liquid and steam, resulting in perfectly fluffy grains.
⏱️ 10 min
- 7
Uncover the rice. Add the fresh lemon juice, chopped parsley, and chopped dill. Gently fluff the rice with a fork to combine the herbs and separate the grains.
⏱️ 2 min
- 8
Taste and adjust seasoning if necessary. Serve immediately, garnished with chopped chives if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Rice Pilaf
Ingredients
For the Pilaf
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken broth, low sodium
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 tablespoon fresh chives, chopped, optional
Instructions
- 1
Heat the olive oil and butter in a medium saucepan or Dutch oven over medium heat. Add the diced yellow onion and sauté for 3 to 5 minutes, or until softened and translucent.
⏱️ 5 min - 2
Add the minced garlic to the saucepan and cook for an additional 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed long-grain white rice. Cook, stirring constantly, for 2 to 3 minutes to lightly toast the rice. This helps prevent sticking and adds a nutty flavor.
⏱️ 3 min - 4
Pour in the chicken broth, add the lemon zest, salt, and black pepper. Bring the mixture to a rolling boil.
⏱️ 3 min - 5
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 6
Remove the saucepan from the heat and let it rest, still covered, for another 5 to 10 minutes. This allows the rice to absorb any remaining liquid and steam, resulting in perfectly fluffy grains.
⏱️ 10 min - 7
Uncover the rice. Add the fresh lemon juice, chopped parsley, and chopped dill. Gently fluff the rice with a fork to combine the herbs and separate the grains.
⏱️ 2 min - 8
Taste and adjust seasoning if necessary. Serve immediately, garnished with chopped chives if desired.
⏱️ 1 min