Ingredients
Ingredients
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 cup dry white basmati rice
- 2-3 tsp lemon zest
- 1 ¼ cups water
- 1/4 cup lemon juice, freshly squeezed
- 1/2 tsp sea salt
- 1 pinch ground turmeric (optional for color)
Instructions
- Sauté Garlic: Heat a medium saucepan over medium heat. Once hot, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant but still light in color to infuse the oil with garlic flavor without browning it.
- Add Rice and Lemon Zest: Stir in the basmati rice and lemon zest. Sauté for an additional 1 minute, allowing the rice to get lightly toasted and aromatic, enhancing its nutty flavor.
- Add Liquids and Seasoning: Pour in the water, fresh lemon juice, sea salt, and optional turmeric for color. Stir well to combine all ingredients evenly in the pot.
- Cook Rice: Turn heat to high and bring the mixture to a boil. Once boiling, cover the saucepan and reduce the heat to low. Let cook undisturbed for 15-20 minutes until the rice is tender and all liquid has been absorbed.
- Rest and Fluff: Turn off the heat and let the rice rest with the lid on for about 1 minute. Then fluff gently with a fork. If the rice is still too firm, replace the lid and let it steam for another 5-10 minutes to fully cook through.
- Serve and Store: Serve warm alongside Mediterranean dishes like falafel, hummus, or grilled vegetables. Store leftovers in a sealed container in the refrigerator for 4-5 days or freeze for up to 1 month. Reheat gently with a splash of water or oil as needed.
Notes
- Brown rice doesn’t work well in this recipe due to texture and cooking time differences. For brown rice alternatives, use long grain rice, increase water, and cook longer.
- Nutrition information is a rough estimate calculated without optional turmeric.
- This recipe is loosely adapted from Damn Spicy’s Greek Lemon Rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Stovetop
- Cuisine: Greek-Inspired, Mediterranean-Inspired
- Diet: Vegan
