Lemon Rice

When considering healthy dinner options for your family, Mediterranean cuisine is an excellent source of inspiration. Bringing the flavors of fresh herbs and spices to healthily prepared dishes, it’s a cuisine that balances flavors, incorporating sweet, tangy, acidic and umami. Zesty, bright and lemony, this dish will give you a taste of the Greek Isles.

Lemon rice brings all of those balanced flavors to your plate with just a handful of ingredients, and in only half an hour. It’s also versatile, pairing well with grilled meats, fish or roasted vegetables. Its tangy, buttery flavor will turn a simple meal into an extraordinary one.

Ingredients for Lemon Rice

• Chicken broth: You can use a store-bought broth or make your own chicken broth for more flavor control. Cooking the rice in chicken broth gives it depth and a deep, savory flavor profile.
• Lemon juice: The primary flavor element of this dish, freshly squeezed lemon juice yields a bright, citrus zing in the rice. Set the unused portion of the lemon aside to use for zest.
• Butter: Butter is responsible for giving the rice a rich, creamy taste and mouthfeel. Choose a high-quality European butter because it contains a greater fat content and provides a creamier profile.
• Rice: You’ll want to use a long grain or basmati rice for this recipe. Long grain rice will cook up fluffy with individual, less sticky grains.
• Basil: Dried basil will bring an aromatic and savory flavor to the rice. Slightly sweet and slightly spicy, with notes of mint and licorice, basil is a staple herb in Mediterranean cooking. If you opt to use fresh basil, you’ll need to use a three-to-one fresh to dried herb conversion.
• Lemon zest: The lemon zest will bring the lemony, citrus zing to a higher level than the lemon juice alone. You can experiment by adding more or less zest to achieve the fragrant, tangy profile you desire.
• Lemon-pepper seasoning: Lemon-pepper seasoning is a blend of dried lemon zest and cracked black pepper. It adds a lot of citrus and spice to the rice.

Directions

Step 1: Cook the liquids

Suzan Najjar for Taste of Home

In a medium saucepan, bring the water, chicken broth, lemon juice and butter to a boil.

Step 2: Make the lemon rice

Suzan Najjar for Taste of Home

Stir in the rice, basil and lemon zest, and return the mixture to a boil. Reduce the heat to low, then cover and simmer for 20 minutes. Turn off the heat and let the rice sit covered for five minutes, or until all the liquid has been absorbed and the rice is tender. Before serving, sprinkle the rice with lemon pepper seasoning.

Suzan Najjar for Taste of Home

Lemon Rice Variations

• Make it a meal: For an easy one-pot dinner option, add shredded precooked chicken (leftover rotisserie is a good option) to the saucepan in the final five minutes, before turning off the heat. Continue cooking as directed. When the lemon rice is fully cooked, use a fork to toss the chicken and rice together without stirring. Serve the lemon chicken and rice sprinkled with lemon pepper.
• Try it vegetarian: This recipe can easily be made into a vegetarian or vegan-friendly option. Substitute the chicken broth with vegetable broth, and the butter with a plant-based butter. You can also choose olive oil as a butter substitute.
• Give it some green: For additional nutritional benefits, gorgeous color and sharp earthy flavors, add chopped spinach to your lemon rice. To create a simplified version of the classic Greek spinach rice dish, spanakorizo, simply add 2 cups of chopped, fresh spinach to the saucepan when you turn off the heat. Replace the lid and let the rice and spinach sit for five minutes. Fluff the spinach and rice together with a fork and serve.

How to Store Lemon Rice

Place any leftovers in an airtight container and store them in the refrigerator for up to four days. To reheat, place the leftovers in a microwave-safe bowl with a loose-fitting lid or a paper towel to cover, and microwave on high for one minute. Fluff with a fork and continue to microwave in 30-second intervals until heated through.

Can lemon rice be frozen?

Yes, it can. You can freeze lemon rice by transferring leftovers to a freezer bag after it has cooled completely. Squeeze out any excess air, seal the bag and freeze it for up to three months. When you’re ready to eat it, thaw the rice in the refrigerator overnight and reheat.

Lemon Rice Tips

Suzan Najjar for Taste of Home

Can olive oil be substituted for the butter?

Absolutely. We recommend using a good-quality extra virgin olive oil when substituting it for butter, because not all olive oils are created equal. Lower-quality oils will often leave a bitter, metallic aftertaste, unlike the fruity, buttery flavor profile of quality extra virgin oil.

How can I make this lemon rice creamier?

To make this recipe creamier, you can add more butter to the water or add a tablespoon to the hot rice pot when it’s removed from the heat. Additionally, you can add some tzatziki sauce over the top of the rice before serving.

Can I use brown rice?

Definitely. Choose a long grain or basmati brown rice for the best results. If you choose to substitute brown rice or another grain like quinoa or farro, you’ll need to adjust the cooking time based on the package directions. Brown rice will impart an earthier, nuttier flavor profile, but it also brings more fiber and extra nutrients to the dish.