Lemon-Dill Rice
Lemon-Dill Rice is a side dish that serves 5. For 44 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 127 calories. It is brought to you by For the Love of Cooking. 111 person were impressed by this recipe. Head to the store and pick up olive oil, rice, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is pretty good. If you like this recipe, you might also like recipes such as Greek Lemon and Dill Rice With Feta (Rice Cooker), Spring Rice Salad With Lemon-dill Dressing, and Rice Salad with Lemon, Dill, and Red Onion.
Servings: 5
Ingredients:
1 1/2 cups chicken broth (minus two tablespoons)
1-2 tbsp fresh dill, to taste
2 cloves of garlic, minced
2 tbsp fresh lemon juice
2 tsp olive oil
3/4 cup rice
1 shallot, diced
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Heat the olive oil in a saucepan over medium heat. Add the chopped shallot and cook, stirring constantly for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesnt stick to the pan, for 3-4 minutes. Add the lemon juice and chicken broth thenseason with sea salt, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped dilland serve. Enjoy.
Step by step:
1. Heat the olive oil in a saucepan over medium heat.
2. Add the chopped shallot and cook, stirring constantly for 1 minute.
3. Add the minced garlic and cook, stirring constantly, for 1 minute.
4. Add the rice and cook, stirring often so the rice doesnt stick to the pan, for 3-4 minutes.
5. Add the lemon juice and chicken broth thenseason with sea salt, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.
6. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped dilland serve. Enjoy.
Nutrition Information:
covered percent of daily need
