Description
This Simple Herby Lemon Greek Rice Pilaf is a vibrant and fresh twist on traditional rice pilaf. Infused with lemon zest and juice, fresh herbs like parsley and dill, and complemented with sautéed shallots and garlic, it’s a flavorful side dish or light main course. The addition of roasted vegetables and chickpeas or shredded chicken makes it hearty and nutritious, perfect for a quick and wholesome meal.
Ingredients
Scale
Base
- 2 tablespoons Olive Oil (Substitute with Greek or lemon-flavored olive oil for extra kick)
- 1 medium Shallot (Finely diced for even cooking)
- 1 cup White Long Grain Rice (Rinse well to remove excess starch)
- 2 cloves Garlic (Minced; fresh is best)
Liquids & Seasoning
- 2 cups Chicken Broth (Vegetable broth can be used for a vegetarian version)
- 0.5 teaspoon Kosher Salt (Adjust according to taste)
- 0.25 teaspoon Black Pepper (Adjust according to taste)
- 1 medium Lemon (Use fresh juice and zest)
Add-ins
- 0.25 cup Flat-Leaf Parsley (Chopped for flavor)
- 0.25 cup Fresh Dill (Chopped for flavor)
- 1 cup Roasted Vegetables (Seasonal veggies for added nutrition)
- 1 cup Chickpeas or Shredded Chicken (For a heartier meal)
Instructions
- Heat the Oil and Sauté Shallots: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the finely diced shallot and sauté for 3-4 minutes until it becomes tender and translucent.
- Add Rice and Garlic: Stir in 1 cup of rinsed white long grain rice and 2 minced garlic cloves. Cook for another minute, stirring constantly to ensure the garlic and rice are well combined and lightly toasted.
- Add Broth and Seasonings: Pour in 2 cups of chicken broth, then season the mixture with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Increase the heat to high and bring the mixture to a rolling boil.
- Simmer the Rice: Once boiling, reduce the heat to low and cover the saucepan tightly with a lid. Let the rice simmer gently for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
- Rest the Rice: Remove the pan from heat but keep it covered. Allow the rice to rest for 5 minutes to finish cooking in steam, which helps achieve fluffy texture.
- Fluff and Add Flavors: Fluff the rice with a fork to separate the grains. Mix in the zest and fresh juice of one lemon, along with the chopped parsley and dill. Stir in 1 cup of roasted vegetables and either 1 cup chickpeas or shredded chicken to complete the dish. Serve warm and enjoy your fresh, herby lemon Greek rice pilaf!
Notes
- Rinsing the rice before cooking removes excess starch and prevents it from becoming sticky.
- Use fresh lemon juice and zest for the brightest flavor.
- Substitute chicken broth with vegetable broth for a vegetarian version.
- You can use any seasonal roasted vegetables like bell peppers, zucchini, or eggplant.
- Adding chickpeas or shredded chicken makes it a more substantial meal.
- Letting the rice rest after cooking ensures fluffier grains.
