Greek Lemon Rice | Easy Side Dish Recipes

• 2 tbsp olive oil
• 1 cup yellow onion diced
• 2 cloves garlic minced
• 1 1/2 cups long grain white rice
• 2 1/4 cups chicken broth (or water)
• 2 large lemons zest, juice, garnish
• 3 tbsp flat-leaf parsley minced
• 3 tbsp dill or oregano minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup feta cheese crumbles (optional)

1. Rinse rice in sieve under cold water, mixing with fingers, until water runs clear.
   Drain, set aside. Zest 1 lemon for 1 tablespoon total and juice lemon for 3 tablespoons. Slice other lemon for garnish.
2. Heat oil over medium heat in large saucepan or deep skillet.
3. Add onion, saute for 3 minutes. Add garlic, saute 2 more minutes or until onion is translucent.
4. Add rice and cook, stirring often for 5 minutes.
5. Add broth and bring to a boil Cover, turn heat down to low. Cook for 12 minutes.
   Remove from from heat and rest, covered, for 10 minutes.
6. Remove lid, stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
7. Serve with optional lemon slices and feta cheeses crumbles.

NOTES:

For leftovers, let the rice cool completely and transfer to an airtight container or sealable bag and squeeze out excess air. Freeze for up to 2 months. To thaw, let come to room temp, add a tablespoon of water, cover and steam in microwave for 2-3 minutes on high heat. Fluff with fork and enjoy.