Lemon Rice

  4.6 – 7 reviews  • Rice Recipes
Level: Easy
Total: 45 min
Active: 20 min
Yield: 6 to 8 servings

Ingredients

  1. 1 tablespoon vegetable oil
  2. 1 small yellow onion, finely diced
  3. 2 cups long-grain white rice
  4. Kosher salt
  5. 1/4 cup fresh lemon juice
  6. 3 tablespoons chopped fresh mint, plus more for garnish

Instructions

  1. Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
  2. Add the lemon juice and mint to the rice and toss to distribute evenly.
  3. Serve hot, garnished with chopped mint.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 263
Total Fat 3 g
Saturated Fat 0 g
Carbohydrates 54 g
Dietary Fiber 0 g
Sugar 1 g
Protein 5 g
Cholesterol 0 mg
Sodium 214 mg

Reviews

Stephanie Steele
It’s yummy and I’m surprised that the mint wasn’t too much. I served it with Boneless Grilled Chimichurri chicken. It was a good companion dish.
Carrie Burns
This is a tasty base for a recipe! I used it to make rice for a Greek inspired meal. Went with basmati rice, rinsed well and soaked for a bit. Subbed extra virgin olive oil for the veg oil in the recipe, and added small diced carrots in at the same time as the onion, and a little vegetable better than bouillon with the water for flavor. At the end, I also added chopped dill along with the mint and lemon juice. It was a hit!

 

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