This recipe makes a flavorful and refreshing side dish that pairs perfectly with grilled meats, fish, or roasted vegetables.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 1 1/2 cups uncooked white rice
- 3 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the garlic and cook for an additional minute, until fragrant.
- Stir in the rice and cook for 1 minute, stirring constantly.
- Add the vegetable broth, white wine (if using), lemon juice, lemon zest, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Remove from heat and fluff the rice with a fork.
- Garnish with fresh parsley, if desired, and serve immediately.
Tips:
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you don’t have dry white wine, you can substitute additional vegetable broth.
- You can also add other herbs to the rice, such as thyme or rosemary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
