Easy Lemon Dill Rice
This easy lemon dill rice is so flavorful and delicious. With a few simple ingredients this one pot rice dish is ready in less than 30 minutes. Perfect side dish for any meal!
Equipment
- Skillet or heavy bottomed pot with a lid
Ingredients
- 3 tbsp butter
- 1 medium onion or shallot chopped
- 2 cloves garlic minced
- 2 cups basmati rice
- 3 cups broth or water + 1 bouillon cube
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chopped dill divided
- 1 tbsp lemon juice
Instructions
- Rinse the rice well until water runs clear. Soak the rice in water for 30 minutes. Drain and keep it aside.
- Melt butter in a heavy bottomed pot. Add onion and cook for 2, 3 minutes until translucent. Add the minced garlic and saute until the raw smell disappears.
- Add the drained rice to the pot and cook for a couple of minutes, stirring often.
- Add the chicken broth or vegetable broth, half of chopped dill, salt and pepper. If you're using a bouillon cube, dissolve it in warm water and add it to the rice. Give everything a good stir. Bring it to a boil on medium heat.
- Cover the pot with the lid, reduce the heat to low and cook for 15 minutes or until all the water has evaporated. Fluff the rice with a fork, fold in the lemon juice and the remaining dill. Adjust seasoning if needed.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
For meal prep, once the rice cools, portion it in airtight containers and keep it in the fridge for a week.
Reheat the rice in the microwave sprinkled with a tablespoon of water to freshen it up.
Freeze rice in freezer friendly bags up to 3 months. Thaw overnight in the fridge.
Nutrition
Calories: 294 kcal | Total Carbs: 54 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 4 g | Sodium: 911 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1031 IU | Vitamin C: 8 mg | Calcium: 42 mg | Iron: 1 mg | Net Carbs: 52 g
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