Ingredients
Scale
- 1 cup long grain rice like basmati
- 2 tablespoons unsalted butter
- ½ cup minced onion
- 2 garlic cloves minced
- 2 cups chicken stock or vegetable broth
- 1 lemon zest and juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons minced fresh dill
- 1 tablespoon minced fresh parsley
- ⅓ cup pine nuts
Instructions
- Rinse the rice under cold water in a fine mesh strainer until the water runs clear; set aside.
- In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic; cook for 2-3 minutes, stirring frequently.
- Add the drained rice and toast it for 2 minutes. Stir in the lemon juice, salt, pepper, and chicken broth.
- Increase the heat to high until it reaches a low boil. Reduce heat to a simmer, cover, and cook for 18 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes before removing the lid.
- In a dry skillet, toast the pine nuts over medium-low heat for 2-4 minutes until golden and fragrant. Transfer to a plate immediately.
- Fluff the rice with a fork, and mix in the lemon zest, dill, and parsley. Adjust seasoning with salt and pepper. Top with pine nuts before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a vegetarian option, use vegetable broth instead of chicken stock.
Make sure to toast the pine nuts carefully to enhance their flavor.
Fresh herbs can be adjusted based on preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 295
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg