Description
A flavorful and versatile rice dish infused with herbs, olive oil, and a hint of citrus.
Ingredients
Scale
- 1 cup short- to medium-grain rice or Arborio
- 2 tablespoons olive oil
- 1 knob of butter (optional)
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable stock
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh dill, chopped
- Zest and juice of 1 lemon
- 1/2 cup olives or capers
- Optional: sautéed mushrooms, roasted peppers, or crumbled feta
Instructions
- Rinse the rice under cold water until the water runs mostly clear; drain well.
- Heat a wide skillet over medium heat and add olive oil plus a knob of butter if desired.
- Sauté the chopped onion until translucent, then add garlic and cook briefly, being careful not to brown it.
- Toast the rice in the skillet for a couple of minutes, stirring to coat each grain with oil.
- Pour in warm stock, bring to a gentle simmer, and reduce heat to low. Cover with a tight lid and cook undisturbed until the rice absorbs the liquid and feels tender.
- Once cooked, fold in lemon zest, chopped herbs, olives, and any sautéed mushrooms prepared earlier.
- Adjust seasoning with salt and pepper; finish with a drizzle of good olive oil and lemon juice before serving.
Notes
Toast the rice beforehand for deeper flavor, and avoid checking the rice too often while it cooks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Mediterranean, rice, vegetarian, side dish, comfort food, herbs, lemon, olives, savory
