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!
Servings 4 servings
- 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
- ⅛ teaspoon ground 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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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