Lemon Herb Rice Pilaf
Lemon Herb Rice Pilaf
Ingredients
For the Lemon Herb Rice Pilaf
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 1 1/2 cups long-grain white rice, such as basmati or jasmine
- 3 cups chicken broth, or vegetable broth
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons fresh lemon juice, from 1 lemon
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Heat the olive oil and unsalted butter in a medium saucepan with a tight-fitting lid over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the saucepan and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the long-grain white rice, coating it thoroughly with the oil and butter mixture. Cook for 2 to 3 minutes, stirring occasionally, until the edges of the rice grains become slightly translucent.
⏱️ 3 min
- 4
Pour in the chicken broth, add the salt and freshly ground black pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the saucepan tightly with its lid and simmer for 15 minutes without lifting the lid.
⏱️ 15 min
- 5
Remove the saucepan from the heat and let it stand, still covered, for an additional 5 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.
⏱️ 5 min
- 6
Uncover the saucepan and gently fluff the rice with a fork to separate the grains.
⏱️ 1 min
- 7
Stir in the lemon zest, fresh lemon juice, chopped fresh parsley, and chopped fresh dill. Taste the pilaf and adjust seasoning (salt and pepper) if needed.
⏱️ 2 min
- 8
Serve the Lemon Herb Rice Pilaf immediately as a flavorful and aromatic side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Rice Pilaf
Ingredients
For the Lemon Herb Rice Pilaf
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, finely diced
- 2 garlic, cloves, minced
- 1 1/2 cups long-grain white rice, such as basmati or jasmine
- 3 cups chicken broth, or vegetable broth
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons fresh lemon juice, from 1 lemon
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Heat the olive oil and unsalted butter in a medium saucepan with a tight-fitting lid over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the saucepan and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the long-grain white rice, coating it thoroughly with the oil and butter mixture. Cook for 2 to 3 minutes, stirring occasionally, until the edges of the rice grains become slightly translucent.
⏱️ 3 min - 4
Pour in the chicken broth, add the salt and freshly ground black pepper. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the saucepan tightly with its lid and simmer for 15 minutes without lifting the lid.
⏱️ 15 min - 5
Remove the saucepan from the heat and let it stand, still covered, for an additional 5 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.
⏱️ 5 min - 6
Uncover the saucepan and gently fluff the rice with a fork to separate the grains.
⏱️ 1 min - 7
Stir in the lemon zest, fresh lemon juice, chopped fresh parsley, and chopped fresh dill. Taste the pilaf and adjust seasoning (salt and pepper) if needed.
⏱️ 2 min - 8
Serve the Lemon Herb Rice Pilaf immediately as a flavorful and aromatic side dish.
⏱️ 1 min