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Large bowl of lemon rice garnished with dill and cashews
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4.84 from 25 votes

Lemon Rice

This Lemon Rice recipe is a fun way to switch up your rice side dish. It's bursting with a lemony flavor and pairs well with many meat dishes!
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 259kcal
Author Yumna Jawad


  • 1 cup long grain white rice such as basmati
  • 2 tablespoons olive oil
  • ½ small yellow onion finely chopped
  • ½ teaspoon Kosher salt to taste
  • 1 ¾ cups vegetable broth
  • Juice and zest of 2 lemons
  • teaspoon turmeric optional
  • Dill for serving
  • Roasted cashews for serving


  • Rinse rice in a bowl or fine mesh strainer under cold water until water runs clear, 1 minute.
  • Heat oil in a medium pot over medium heat. Add onion and cook until soft and translucent, 5 minutes. Season with kosher salt. Add rinsed rice and cook until slightly toasted, 3 minutes.
  • Add vegetable broth, lemon juice, lemon zest, turmeric, and kosher salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
  • Serve with fresh dill and roasted cashews, if desired.



Storage: The cooked rice will keep well for up to 3 days in an airtight container. For best results, reheat in the microwave.


Calories: 259kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 295mg | Potassium: 149mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg