If you’re looking to elevate your rice game and enjoy Mediterranean flavors, this lemon herb rice is for you! This delightful side dish combines the zesty brightness of lemon (juice and zest), the aromatic essence of herbs, and rice. In this blog post, there’s a simple recipe and I will provide a few tips on how to cook great rice every time.
Your grocery list
- Lemons (for juice and zest)
- Long grain white rice
- Vegetable or chicken broth
- Extra virgin olive oil
Equipment/tools you’ll need
- Fine mesh strainer
- Cutting board and knife
- Saucepan with a tight-fitting lid
- Wooden spoon or rubber spatula
- Fork (for fluffing)
Tips for making great rice
Use the right ratio
For long-grain white rice, the general rule is to use a 1:2 ratio of rice to liquid (1 cup rice to 2 cups broth/water). Adjust the ratio slightly based on the type of rice you’re using.
Rinse the rice
Rinsing the rice helps remove excess starch, resulting in fluffier grains. Use a fine mesh strainer and rinse under cold water until the water runs clear.
Toast the rice
Sautéing the rice in oil before adding liquid adds a nutty flavor and helps prevent the rice from becoming sticky.
Maintain the heat
Once the rice comes to a boil, reduce the heat to low and cover the saucepan tightly to create a steamy environment for the rice to cook evenly.
Let it rest
After cooking, allow the rice to sit, covered, for a few minutes. This resting period allows the rice to absorb any remaining moisture and become light and fluffy.
What should I serve with lemon herb rice?
This rice is best served warm as a side dish or as a base for Mediterranean-inspired dishes. Pair it with grilled chicken, fish, or roasted vegetables for a complete and flavorful meal.
How should I store and reheat lemon herb rice?
To store: Let the rice cool then transfer it to an airtight container and refrigerate it. The cooked rice will remain fresh for up to three days.
To reheat: It recommended to use a microwave for best results. Place the desired portion of rice in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe wrap, and heat it on high for a couple of minutes or until it is thoroughly heated. Stir the rice after heating to ensure even distribution of heat.
Lemon Herb Rice
- 1 cup long-grain white rice
- 2 cups vegetable or chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 cloves garlic minced
- ½ inch piece of turmeric minced (optional)
- 1 tablespoons fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh dill chopped
- Salt and pepper to taste
- Place the rice in a fine mesh strainer and rinse it under cold water until the water runs clear.
- In a saucepan, heat the olive oil over medium heat. Add the minced garlic and turmeric, and sauté for about 1 minute until fragrant. Stir in the rice and cook for an additional 2-3 minutes, stirring occasionally until the rice is coated in oil and lightly toasted.
- Pour in the vegetable or chicken broth, lemon juice, and lemon zest. Season with salt and pepper to taste. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.
- Remove the saucepan from heat and let it sit, covered, for about 5 minutes. This allows the rice to steam and become even fluffier. Using a fork, fluff the rice gently. Add the chopped parsley, basil, dill, and salt, to taste and gently fold them into the rice.
My name is Lena aka The Biscuit Lady, and my favorite part about cooking, baking, and experimenting with food is realizing that something isn’t as hard as I previously thought. It’s the learning, growth, and immense pride that come with developing new, delicious skills.
My style of cooking combines familiar flavors and ingredients with techniques I’ve picked up from traveling, reading, and eating all kinds of cuisines. I believe that food is one of those things (like music) that truly moves and connects us and this blog is my way of introducing that concept, plus a few others relating to food and community to anyone who’s interested.
Besides being in the kitchen, I enjoy visual art, photography and documentaries, forests, rivers & beaches, Jeopardy! (RIP Alex Trebek), and playing made-up games with my nephews.