Greek Rice Pilaf with Lemon and Dill
This Greek rice pilaf with lemon and dill is a light and flavorful Mediterranean side dish made with toasted rice, fresh lemon juice and zest, and plenty of dill. Fluffy, aromatic, and easy to prepare, it pairs perfectly with chicken, seafood, or roasted vegetables.
Servings: 4
Calories: 349kcal
Ingredients
- 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
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
- Heat a large saucepan, melt the butter over medium-low heat. Add the onion and garlic, cook for 2 to 3 minutes, stirring often.
- Add the drained rice and stir to toast it for 2 minutes. Add the lemon juice (not the zest), salt, pepper, and chicken broth. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid.
- Toast pine nuts in a dry skillet over medium-low heat, stirring constantly for 2 to 4 minutes until lightly golden and fragrant, then immediately transfer to a plate to prevent burning.
- Fluff the rice with a fork. Stir in the lemon zest, dill and parsley. Salt and pepper to taste. Sprinkle on the pine nuts just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore moisture.
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