Name: Lemon-Herb Greek Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 4 cups chicken broth; 1 teaspoon fennel seed, crushed; 1 teaspoon dried oregano; 1 1/2 cups long grain white rice; 2 medium shallots, finely chopped; 2 lemons; 3 cloves garlic, minced; 3 tablespoons minced parsley

lemon rice

How long can I store Lemon Rice in the refrigerator?

What type of rice is best for Lemon Rice?

Can I substitute lime juice for lemon juice in Lemon Rice?

How do I prevent Lemon Rice from getting mushy?

Can I use brown rice instead of white rice in Lemon Rice?

Lemon-Herb Greek Rice is a light and aromatic side dish that bursts with fresh flavors from lemon, shallots, and a blend of herbs. Perfectly easy to prepare, it's guaranteed to impress your family and friends with every spoonful.

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Stocks & Broths

chicken broth

Seasonings

gram

fennel seed

dried oregano

Grains & Rice

long grain rice

Fresh Vegetables

shallot

Fresh Fruit

lemon

garlic

fresh parsley

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Cholesterol

Selenium

Vitamin E

Folic Acid (B9)

Alpha-carotene

Beta-cryptoxanthin

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Lemon-Herb Greek Rice

Baking Goods

Meal

Pasta, Sauces, Grain

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/lemon-herb-greek-rice-2703761-2.jpeg

Heat the olive oil in a large saucepan over medium heat.

Add the white rice, shallots, and garlic. Cook, stirring often, until the rice is lightly golden at the tips and the shallots have softened.

Pour the chicken broth into the pot, add crushed fennel seed, and dried oregano, stirring to combine.

Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes over medium-low heat.

Turn off the heat and let the pan rest, covered, for 10 minutes.

Remove the lid from the pan and fluff rice with a fork.

Cut the lemons in half and squeeze the juice into the rice.

Add the minced parsley, and mix until well combined.

Lemon-Herb Greek Rice

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