This Greek lemon rice is made with ladolemono-toasted rice, broth, lemon pepper, onion & garlic for aromatics. Cooked and rested and then fluffed with parsley, dill, and lemon juice for a lemony, herbaceous flavor and rested again before serving. This is a garlicky lemon rice, to which you can add additional ingredients as you desire or even increase the parsley and dill. Serve with Greek chicken or souvlaki, or use in a souvlaki rice bowl. It's a simple Grecian rice that cooks up tender and then firms up a bit when the lemon juice is added.
Servings: 8
Ingredients
- 2 C Rice - Like American White, or Jasmine Rice
- 2 Tbl ladolemono - can use Butter instead
- 1 Med Onion - Diced
- 3 Cloves Garlic - Coarsely chopped
- 2 C Water
- 2 Cube Chicken Bouillon - or equivalent to Chicken Powder
- 1 tsp Lemon Pepper
Stir In
- 3 Tbl Lemon Juice - or 1-2 lemons
- 1-2 Tbl Fresh Parsley & Dillweed - each or 1 tsp or more of dried each
Instructions
- Toasted Rice: Combine the Greek Ladolemono ingredients together. Toast the rice in Ladolemono over medium heat for about 5 minutes. Add the diced onions & chopped garlic to mix in and cook for about 30 seconds.
- Boil & Simmer Low: Add the water, bouillon cubes, and lemon pepper and mix well while bringing back to a boil if not already. Ensure the bouillon cubes are completely dissolved. Once boiling, reduce the heat to low and cover for 20 minutes.
- Rest: After 20 minutes, shut the heat off but leave the skillet still covered on the burner for 10 minutes to rest.
- Fluff & Stir In: Stir in the lemon juice and herbs. Fluff the rice and cover to rest an additional 10 minutes before serving. Taste and adjust.
Notes
Fresh Lemons: Fresh is better, and if using, then add the desired amount of lemon zest along with black pepper to taste instead of using lemon pepper.
Rice to water ratio: I find across the board that a 1:1 ratio is ideal. However, if you find that your particular brand of rice cooks up too firm at this ratio. Then try adding an additional 1/4 cup to 1/2 cup of water. The goal is to get individually firm but tender rice with no breakdown of the exterior. Just whole, plump, tender, but firm rice grains.
Salt: If you choose to omit the bouillon or broth powder, then add in 1-2 tsp of sea salt. If unsure, add 1 tsp and adjust at the end with added salt to taste. In general, 1 tsp of sea salt per 1 cup of rice is good. Adjust to your taste.