Herbed Lemon Basmati Rice

Looking for a quick, easy, and delicious side dish to complement your Greek-inspired meals? Look no further than this herbed lemon basmati rice recipe. This flavorful and aromatic dish is packed with Mediterranean flavors and is perfect for any occasion.

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Course: Accompaniment, Side Dish

Cuisine: American, Greek, Mediterranean

Keyword: Best Basmati Brown Rice Recipes, Herbed Rice Recipes, How long to cook Basmati Brown Rice, How to make Herbed Lemon Basmati Rice, Lemony Rice Recipes

Prep Time: 3

Cook Time: 40

Soaking Rice Time:: 15

Total Time: 58

Servings: Servings

Calories: 291kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

Rinse and Soak Rice:

1 cup basmati brown rice Rinse rice thoroughly and soaked in warm water for 15 to 30 minutes
warm water for soaking rice

Aromatics and Liquid for Cooking the Rice:

2 tablespoons extra virgin olive oil
1 large shallot peeled and minced
1 tablespoons fresh garlic peeled and minced
2 tablespoons fresh cilantro minced (can use parsley)
2 tablespoons fresh dill minced
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 3/4 cups water or stock
1 - 2 tablespoons freshly squeezed lemon juice
1 ounce butter Optional

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Instructions

Rinse and Soak Rice:

Rinse the rice thoroughly. Add Luke warm water , enough to cover the rice. Allow to soak for 15 to 30 minutes. The longer the better
1 cup basmati brown rice, warm water for soaking rice

Cook the Aromatics:

In a 2 or 3 quart saucepan, Heat the olive oil. Sauté shallots 2 to 3 minutes until soft and translucent.
2 tablespoons extra virgin olive oil, 1 large shallot
Add the garlic, half of the cilantro and half of the dill. Season with the freshly ground black pepper and salt. Mix and cook 30 to 60 seconds.
Note: Reserve half the cilantro and dill to fold into the rice once it's full cooked.
1 tablespoons fresh garlic, 2 tablespoons fresh cilantro, 2 tablespoons fresh dill, 1/4 teaspoon freshly ground black pepper, 1 teaspoon kosher salt
Pour in the water or stock. Add the lemon juice. Stir. Add the butter. Cover the pot with a tight lid. Bring to a boil. Lower heat and simmer 30 to 35 minutes until all liquid is absorbed.
1 3/4 cups water, 1 - 2 tablespoons freshly squeezed lemon juice, 1 ounce butter
Turn off the heat. Let the rice rest, covered, for 10 to 15 minutes. Fold in the remaining cilantro and dill. Serve and enjoy with your favorite entree.

Nutrition