Ingredients
Scale
- 1 cup long-grain rice
- 2 cups vegetable or chicken broth
- 1 medium lemon (juiced and zested)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley (chopped, for garnish)
Instructions
- Rinse the rice in a fine mesh strainer under cold water until it runs clear.
- Heat the vegetable or chicken broth in a saucepan over medium heat until simmering.
- In a large pot, heat olive oil over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
- Add rinsed rice to the pot and sauté for 2-3 minutes while stirring.
- Pour in the hot broth along with lemon juice, zest, oregano, salt, and black pepper. Stir well.
- Bring to a boil, reduce heat to low, cover the pot, and let it simmer for 15-18 minutes or until liquid is absorbed.
- Remove from heat and let sit covered for an additional 5 minutes before fluffing with a fork and garnishing with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg