One-Pot Greek Lemon Rice

$- 2 cups basmati rice - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced The base of this dish is basmati rice. It cooks up fluffy and has a nice aroma. Vegetable broth adds depth and flavor. I like to use a good quality broth for the best taste. The onion and garlic bring sweetness and a savory punch. Chop the onion finely, and mince the garlic for the best results. - 1 medium carrot, diced - 1 red bell pepper, diced - 1 cup green peas (fresh or frozen) - 1/4 cup fresh parsley, chopped Adding vegetables boosts nutrition and color. Carrots add sweetness and a bright orange hue. Red bell peppers bring crunch and a touch of sweetness. Green peas add a pop of green and a little earthiness. Fresh parsley gives a lovely herb taste and makes the dish look fresh. - Zest and juice of 1 large lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 2 tablespoons olive oil - Salt and pepper, to taste The lemon zest and juice give this dish its bright flavor. I love how it lifts the whole meal. Dried oregano and thyme add warmth and earthiness. Olive oil helps all the flavors blend together. Remember to season with salt and pepper to make everything shine. {{ingredient_image_1}} To start, heat olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté until it turns translucent, which takes about 4 to 5 minutes. Next, mix in the minced garlic, diced carrot, and red bell pepper. Cook this blend for 3 to 4 minutes. You want the vegetables to soften but not lose their crunch. Now, it’s time to toast the rice. Add the basmati rice to the pot. Stir it often for about 2 to 3 minutes. This step adds a nice flavor. After toasting, pour in the vegetable broth. Then, add the lemon zest, lemon juice, dried oregano, and thyme. Mix everything well. Bring the pot to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15 to 20 minutes. The rice should absorb all the broth. When the rice is cooked, remove the pot from the heat. Use a fork to fluff the rice gently. This keeps the grains light and airy. Stir in the green peas and fresh parsley next. Season with salt and pepper to taste. Adjust the seasoning as needed for the best flavor. To ensure even cooking, start with a large pot. This helps heat spread well. Use medium heat when sautéing. This way, the onion and garlic soften nicely without burning. When you add the rice, toast it for 2-3 minutes. This adds a nice nutty flavor. Always stir the rice to prevent it from sticking. To boost flavor, consider adding more herbs. You can mix in fresh thyme or dill. A splash of white wine can also deepen the taste. If you have time, marinate the vegetables in lemon juice before cooking. This adds a burst of freshness. One common mistake is overcooking the rice. This can make it mushy. Always follow the cooking time on the package. Another mistake is not using enough broth. The broth gives the rice its flavor. Ensure you measure the broth correctly for best results. Pro Tips Use Quality Broth: The flavor of your broth significantly impacts the dish. Opt for a high-quality vegetable broth or homemade for the best results. Toast the Rice: Toasting the rice before adding the liquid enhances its nutty flavor and adds depth to the overall dish. Adjust Lemon to Taste: Depending on your preference, feel free to adjust the amount of lemon juice and zest for a more pronounced citrus flavor. Let It Rest: After cooking, let the rice sit covered for a few minutes before fluffing. This helps the flavors meld together beautifully. {{image_2}} You can change the grains in this dish. Try quinoa or farro for a new twist. If you want a different taste, consider brown rice. You can also switch up the veggies. Use corn, zucchini, or spinach if you like. Each choice adds unique flavors. To change the flavor, think about adding spices. A pinch of cumin or paprika brings warmth. You can also use fresh herbs like basil or mint for a fresh taste. Instead of lemon, try lime or orange for a sweet citrus kick. Each option brightens the dish in its own way. This recipe can easily fit many diets. To make it vegan, just use vegetable broth. You can remove the peas if you want fewer ingredients. For gluten-free needs, ensure your broth is free from gluten. These small tweaks let everyone enjoy this tasty meal. To store leftovers, let the rice cool. Use an airtight container. This keeps the rice fresh. It will last in the fridge for up to four days. Make sure to label the container with the date. This helps you track freshness. When you reheat the rice, use the microwave or a pan. If using the microwave, add a splash of water. Cover the bowl with a damp paper towel. This keeps the rice moist. Heat in short bursts, stirring often. If using a pan, add a little olive oil. Heat on low, stirring to keep it from sticking. This method helps maintain flavor. You can freeze One-Pot Greek Lemon Rice for up to three months. Divide it into portions before freezing. Use freezer-safe bags or containers. Remove as much air as possible. When you're ready to eat, thaw it in the fridge overnight. You can also use the microwave on the defrost setting. This way, you keep the taste and texture nice. One-Pot Greek Lemon Rice lasts about 4 to 5 days in the fridge. Store it in an airtight container. For the freezer, it can last up to 2 months. Just ensure you cool it fully before freezing. When ready to eat, thaw it overnight in the fridge. Yes, you can make One-Pot Greek Lemon Rice ahead of time. It's great for meal prep. Cook it and let it cool. Store it in the fridge for quick meals. You can reheat it easily in the microwave or on the stove. Just add a splash of broth or water to keep it moist. You can serve One-Pot Greek Lemon Rice with many dishes. Here are some ideas: - Grilled chicken or fish for protein - A fresh Greek salad for crunch - Roasted vegetables for color and nutrition - Tzatziki sauce for a creamy touch - Pita bread to scoop up the rice These pairings enhance the meal and add variety to your plate. One-Pot Greek Lemon Rice blends tasty veggies, herbs, and spices into a delightful meal. You learned how to prepare the ingredients, cook the rice, and finish with fresh flavors. Remember to avoid overcooking and experiment with ingredients to match your taste. This dish stores well and can be reheated easily for busy days. Enjoy creating your perfect version of this flavorful rice. Let it bring joy and warmth to your table!$

A flavorful and easy one-pot dish featuring basmati rice, fresh vegetables, and a zesty lemon flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

2 cups basmati rice
4 cups vegetable broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced
1 medium red bell pepper, diced
1 cup green peas (fresh or frozen)
1 large lemon, zest and juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 4 cup fresh parsley, chopped
2 tablespoons olive oil
to taste salt
to taste pepper

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic, diced carrot, and red bell pepper. Cook for an additional 3-4 minutes until the vegetables begin to soften.
Add the rice to the pot, stirring frequently for 2-3 minutes until it becomes slightly toasted.
Pour in the vegetable broth and add the lemon zest, lemon juice, dried oregano, and thyme. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid. Allow the rice to simmer for 15-20 minutes or until the rice is cooked and the broth is absorbed.
Once done, remove the pot from the heat and fluff the rice with a fork. Stir in the green peas and fresh parsley.
Season with salt and pepper to taste, adjusting as needed.

Notes

Serve the Greek lemon rice in a large bowl, garnished with additional parsley and lemon slices for an extra pop of color.

Keyword Greek, lemon, one-pot, rice, vegetarian