Lemon Rice Pilaf is not your average boring rice side dish! It is PACKED full of flavor from garlic, lemon, chicken broth, dill and parsley. It is a perfect side dish for any protein and goes especially well with grilled chicken. The last time I served this I got texts afterward that just said “That lemon rice!!!! I need the recipe.”.
Don’t worry I share all the tips and tricks to make sure your rice comes out fluffy and cooked perfectly!
After you make this Lemon Rice recipe, if you have dill and parsley leftover you can pop over and make this Zucchini with Garlic Herbed Butter for dinner another night! It has similar flavors.
Four Secrets To Perfect Basmati Rice
If you haven’t had luck making Basmati rice in the past there are four secrets to getting it just right:
- Rinse the rice really, really well. The water should run clear before you are done rinsing it. I do this in a fine mesh colander. You are rinsing away the extra starch on the rice. This allows for fluffy rice that isn’t gummy or sticky.
- Use less water or broth for boiling the rice. The old 2:1 liquid to rice ratio does not work here. You want to use just a little less than 2:1. So if you are using 1.5 cups of rice you will want to use 2.5 cups of liquid, not 3.
- Bring the liquid to a boil first, then add the rice.
- Simmer the rice for exactly 18 minutes, then remove from the heat and keep covered for another 5 minutes.
Follow these tips and you will have perfectly cooked, fluffy basmati rice in no time!
Ingredient Details
Basmati Rice– This is a longer grain rice that has a little more flavor than just a classic white rice. I like to buy the Texmati Rice at the grocery store- see photo below.
Shallot and Garlic– Aromatics that start a flavor base for the rice. If you don’t have a shallot you can sub in about ⅓ cup of diced onion.
Chicken Broth– This is the cooking liquid for the rice, it also adds a layer of flavor. If you don’t want to use chicken broth you can opt for water or vegetable broth instead.
Lemon– The star of the show! You will use the lemon zest and juice. To make things easy I recommend zesting the lemon first and then cutting it open to juice.
Dill and Parsley– This fresh herb combo lends a really nice flavor to the rice. Don’t worry the rice won’t taste like dill pickles, it is more of a herbaceous flavor. If you have extra dill leftover, pop over and make this Chicken Salad!
Optional Herbs- Basil, Chives, Mint – Depending what you are pairing the lemon rice with you may want to add all or some of these extra herbs. The last time we had Lemon Rice Pilaf we also had Greek Marinated Chicken, so I added all the herbs listed and it was amazing!
How To Make Lemon Rice Pilaf
- Start by rinsing the Basmati rice really well. You want to remove some of the starch on the outside of the rice. Set aside.
- In a pot that has a tight fitting lid add the oil and sauté the shallots until soft, then add the garlic and kosher salt and sauté 1 more min.
- Now pour in the liquid and bring to a boil. Once boiling add the rice and stir around the pot.
- Turn the heat to low and pop the lid on. Simmer for 18 minutes. Then remove from the heat and keep covered for another 5 minutes.
- Remove the lid and add in the herbs, lemon zest and lemon juice.
- Using a fork fluff the rice and mix in the herbs/lemon.
- Taste for additional seasoning. You can serve hot or let cool and pop it in the fridge for later.
Serving
This rice can be served hot, room temp or even cold! Which makes it easy to prep ahead for dinner or a dinner party.
More Rice Recipes
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Lemon Rice Pilaf Recipe
Equipment
- Pot with a lid
Ingredients
- 1 ½ cups Basmati style rice - rinsed really well
- 2 tablespoon extra virgin olive oil
- 1 shallot - finely diced, see notes to sub onion
- 3 plump garlic cloves - chopped
- ¾ teaspoon kosher salt
- 2 ½ cups chicken broth
- ¼ cup fresh dill - chopped
- ¼ cup fresh parsley - chopped
- zest of 1 lemon
- ¼ cup lemon juice - about 1 med-large lemon
- additional herbs you can add; fresh basil, chives, and or 3-4 mint leaves
Instructions
- Place the rice in a fine mesh colander, run water through the rice, while stirring with clean hands, until the water runs clear. Set aside.This removes the extra starch from the rice and will help ensure fluffy rice. Don't skip this step.1 ½ cups Basmati style rice
- Place a pot over medium-low heat add the oil and shallot, sauté until totally softened, about 5 minutes. Careful the shallot doesn't brown.Add garlic and kosher salt, sauté 1 minute longer.2 tablespoon extra virgin olive oil, 1 shallot, 3 plump garlic cloves, ¾ teaspoon kosher salt
- Add the chicken broth and bring to a boil over medium high heat.2 ½ cups chicken broth
- Once it boils pour in the rinsed rice. Give it a stir. Turn the heat down to low, pop the lid on and cook for 18 minutes. Then remove the pot from the heat and keep covered for an additional 5 minutes.
- Remove the lid and sprinkle in the dill, parsley, lemon zest and lemon juice. Fluff and stir with a fork to completely combine.¼ cup fresh dill, ¼ cup fresh parsley, zest of 1 lemon, ¼ cup lemon juice
- Taste for additional seasoning.
- This Lemon Rice can be served hot, room temp or cold.
Jennifer Winston says
I used that same brand of rice and followed the directions. It was amazing. I made it in the afternoon and we ate it chilled, and it was such a refreshing side to our chicken.
Susie Weinrich says
Love this! Love you!
Susie Weinrich says
Perfect served with Greek Marinated Chicken on the grill!