Greek lemon rice is a wonderful side dish that adds flavor and elegance to your meal. It pairs perfectly with grilled beef, chicken or kebabs and it really isn’t much harder than cooking a pot of plain rice! I found this recipe at SparkRecipes.com and played with it just a touch to get the flavor I was looking for…the tangy zip of lemon goes perfectly with some fragrant fresh rosemary and sweet onion.
You’ll want to start with a nice organic Jasmine or Basmati rice. Pour some chicken or vegetable stock over it, and squeeze in some fresh organic lemon juice. Add a finely chopped sweet onion and a few sprigs of fresh rosemary, and then bring it all to a boil. Reduce it to a simmer, pop a lid on top and let it cook (stirring frequently) for 15-20 minutes.
When all the liquid has been absorbed, all you need to do is fluff it up with a fork and add some salt and pepper. Ready for the table! My family loved this recipe so much, they’ve asked me to make it as a side just about every time we grill. I’m not complaining…it’s easy to make, and I enjoy it too!
- 2 cups organic basmati or jasmine rice
- 4 cups organic chicken or vegetable stock (here's how to make your own chicken stock)
- 1 large organic lemon, juiced (or ½ cup organic lemon juice)
- 2 large sprigs of organic fresh rosemary
- sea salt and cracked pepper to taste
- In a pan, bring the rice, chicken or vegetable stock, lemon juice and rosemary to a boil.
- Reduce the heat to simmer, and cover the pot. Simmer, stirring frequently, for 15-20 minutes or until the rice has absorbed all the liquid in the pot.
- Fluff with a fork, and season with sea salt and cracked pepper to taste.
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