Lemon Rice Pilaf Recipe

a bowl of lemon rice pilaf with dill and lemon on top

Lemon Rice Pilaf Recipe

Amazing recipe for Lemon Rice Pilaf that is filled w/ shallots, garlic, lemon, dill and parsley. Delicious every time with the tips included to cook perfect rice. Great side dish for anything grilled!

Course Side Dish

Cuisine American, Mediterranean

Prep Time 10

Cook Time 25

Servings people

Calories 225kcal

Author Susie Weinrich

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.

Notes

SUBBING ONION FOR THE SHALLOT: If you don't have a shallot you can sub white or yellow onion. Use about ⅓ cup of onion, finely diced.

Nutrition