Lemon Dill Rice
This Lemon Dill Rice recipe is so bright and flavorful, and it's gluten-free and vegetarian-friendly! Enjoy with salmon, chicken, & more!
Servings: 4 servings
Calories: 377kcal
Equipment
Ingredients
- 4 tablespoon unsalted butter (divided)
- 1 medium shallot
- 1½ cups jasmine rice
- 2 cloves garlic (minced)
- 3 cups vegetable broth
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon turmeric powder
- 1 tablespoon parsley flakes
- 3 tablespoon lemon juice
- ½ cup fresh dill (chopped)
Instructions
- Add 2 tablespoon butter and finely diced shallot to a medium saucepan or skillet with a lid. Allow butter to melt and sauté over medium-low heat for 2-3 minutes or until shallot is softened and translucent. Add rice and minced garlic, then cook another 2 minutes or until rice is lightly browned, stirring often.
- Add broth, lemon zest, salt, pepper, turmeric, and parsley flakes, then bring to a simmer. Cover and cook for 20 minutes over low heat.
- Remove from heat and fluff rice, gently mixing in 2 tablespoon of butter, lemon juice, and chopped fresh dill. Cover and let it sit for 10 more minutes before serving.
Notes
-
- Store leftover dill rice in an airtight container and refrigerate for up to a week, though it will taste best when fresh.
-
- To reheat, microwave dill rice 1-2 minutes (for a single portion) or until heated through.
-
- I like to mix in a tablespoon of butter when reheating the rice to keep it moist, but you can also use water.
Nutrition
Serving: 1cup | Calories: 377kcal | Carbohydrates: 61g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0.5g | Sodium: 1298mg | Fiber: 2g | Sugar: 2g
