Greek Lemon Rice

Name: Greek Lemon Rice
Total time: 1 h 34 min
Ingredients: 200 grams long grain rice soaked, washed and drained (see note 1); 60 ml olive oil (see note 2); 1 onion finely diced; 2 garlic cloves finely diced; 500 ml chicken stock (see note 3); 2 tablespoon dill fresh, finely chopped (see note 4); 1 teaspoon lemon zest (zest of 1 lemon); 1 lemon juiced; 2 tablespoon parsley fresh, finely chopped

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Total: 94

Servings: 4

Ingredients

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200 grams long grain rice soaked, washed and drained (see note 1)60 ml olive oil (see note 2)1 onion finely diced2 garlic cloves finely diced500 ml chicken stock (see note 3)2 tablespoon dill fresh, finely chopped (see note 4)1 teaspoon lemon zest (zest of 1 lemon)1 lemon juiced2 tablespoon parsley fresh, finely chopped

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Instructions

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Step 1

Place the rice in a bowl and add enough water to cover it. Let it soak for 20-30 minutes. Then, rinse the rice using a colander until the water runs clear. Drain and set aside.

Step 2

Heat the olive oil over medium heat in a large skillet or pot. Add the onions and garlic and cook until translucent and fragrant.

Step 3

Add the rice and stir continuously - this will allow the rice to "toast"and make it flavourful.

Step 4

Add the chicken stock, stir and bring to a boil.

Step 5

Cover and simmer on low heat for 12-15 minutes (do NOT remove the lid). The rice is ready when the stock is absorbed, and the rice is soft but firm to the touch.

Step 6

Fluff the rice with a fork, cover it with a kitchen towel, and replace the lid. (this will allow the rice to absorb any excess moisture). (see note 5)

Step 7

Remove the kitchen towel and lid, and add the fresh parsley, dill, lemon zest, lemon juice and seasonings.

Step 8

Stir to combine all the ingredients thoroughly and serve.