Ingredients
Scale
- 2 cups raw golden sella basmati rice
- ⅓ cup olive oil
- ½ cup brown onion (chopped)
- 3 garlic cloves (finely chopped)
- 3 cups low-sodium chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon oregano
- 1 teaspoon dried dillweed
- Fresh parsley for garnish
Instructions
- Rinse the rice under cold water until the water runs clear; drain and set aside.
- Heat olive oil in a medium saucepan over medium heat. Add chopped onions and garlic; sauté until soft and fragrant.
- Stir in oregano and dillweed; cook for about 30 seconds.
- Add the rinsed rice to the saucepan, stirring well for about a minute.
- Pour in chicken broth and season with salt to taste. Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
- Add lemon juice and zest along with chopped parsley; fluff gently with a fork.
- Keep covered off heat for an additional 5 minutes to steam.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 0g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg