Lemon Rice
Servings: 2.5 cups
Ingredients
- 2 tablespoons olive oil or butter
- 2 cloves garlic
- 1 cup (190g) uncooked long grain rice
- 1/4 teaspoon dried oregano
- 1 1/2 cups chicken broth
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- salt and pepper to taste
Instructions
- Finely chop garlic (preferably with a knife and not a garlic press).
- Heat the olive oil in a medium pot over low heat. When hot add the garlic and cook for 30 seconds until fragrant.
- Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.
- Add oregano and chicken broth, close the pot with a tightly-fitting lid (preferably transparent so you can see when the rice starts to boil), bring to a boil then reduce the temperature to low and cook for 14 minutes.
- Take the pot off the heat and leave it (covered) to rest for 10 minutes.
- Fluff the rice with a spatula or wooden spoon and season with lemon zest, lemon juice, parsley, salt, and pepper. Stir gently until combined.
- Enjoy!
Notes
Calories = whole recipe. This is only an estimate!
Nutrition
Calories: 1005kcal