You only need a handful of ingredients to make this bright and fresh lemon dill rice! It’s an easy way to add a ton of flavor to steamed rice and it pairs perfectly with any protein. I especially love serving it with my Greek chicken bites!
Why You’ll Love Lemon Dill Rice
Mediterranean Flavors – If you love Greek and Mediterranean flavors as much as me, you’ll love this rice! The fresh dill, lemon zest and juice add a bright fresh flavor to the rice.
Meal Prep – I always like to have a simple carb, such as rice, on hand to add to dinners or lunches. This rice is a great option because it will keep for up to 5 days.
Inexpensive – Rice is an inexpensive ingredient to buy and the few additional ingredients added to this lemon dill version are one you may already have on hand. If not, they’re also budget friendly!
Ingredient Notes
Rice – I like to use jasmine rice for this recipe. It’s so fluffy and tender! You can also use long grain rice or basmati rice.
Shallot – A little bit of shallot boosts the flavor of the rice. It’s a mild onion flavor so it won’t overpower the lemon and dill.
Garlic Powder – We’re keeping it easy and using garlic powder for this recipe. Plus it’s likely one you already have in your spice cabinet. If you want to use fresh garlic, use 1 clove and grate or mince the garlic.
Chicken Broth – Use low sodium chicken broth. If you want to keep the recipe vegetarian or vegan, use low sodium vegetable broth.
Lemon – You’ll need to use a fresh lemon for this recipe because you’ll be using both the zest and juice. The zest is what really give the rice that punch of lemon flavor.
Dill – Dill has an incredible fresh, almost citrusy flavor that pairs perfectly with lemon. It’s why you see the two ingredients paired together so often.
Tips for Making Lemon Dill Rice
- Saute the shallot for about 30 seconds. Then add in the rice, garlic powder, and salt and toast it for another 30-60 seconds before adding in the broth. This will add a nice toasted flavor to the rice and enhance all the flavors.
- Using chicken broth or chicken stock adds an extra element of savory flavor to the rice. You can use water and it will still be delicious, it just won’t have that savory component.
- You can swap basmati rice with jasmine rice. If you do, be aware the the texture of basmati rice is firmer and drier and not as sticky and soft as jasmine rice.
Substitutions and Variations
- I highly recommend using fresh dill for this recipe because it will give you the best flavor. However, if it isn’t available to you swap with 1-2 teaspoons of dried dill.
- Brown rice can be used in place of white rice, but it will take longer to cook and you’ll need more liquid. Increase the liquid to 2 cups and the cooking time to approximately 45 minutes.
- Shallot can be swapped with finely chopped yellow onion or white onion, but it will have a stronger onion flavor.
Serving Suggestions
Storage
Leftover rice will keep for up to 5 days in an airtight container in the refrigerator. You can also freeze rice for up to 3 months. Frozen rice doesn’t need to be defrosted before reheating it.
To reheat the rice you can microwave it or in a skillet or saucepan on the stove top. If reheating on the stovetop add a little olive oil or butter to the pan to prevent the rice from sticking to the bottom.
More Delicious Rice Recipes
Not only is rice a great side dish, but you can add it into so many recipes to create a hearty and balanced meal. Below are easy recipes for both that I think you’ll love!
If you make this lemon dill riceplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Add the olive oil to a saucepan and heat it over medium-high heat. Add in the shallot and saute for 30 seconds.
Pour in the rice, garlic powder, and salt. Stir everything together and toast the rice for another 30-60 seconds.
Pour in the broth and lemon zest, stir, and bring it to a boil. Once boiling, cover with a lid, and turn the heat down to low. Cook the rice for 15-20 minutes.
Remove the rice from the heat. Let it stand covered for another 5-10 minutes. Remove the lid and stir in the lemon juice and dill. Taste for seasoning and add additional salt if needed.
Leftover rice will keep for up to 5 days in an airtight container in the fridge.
Calories: 205kcalCarbohydrates: 41gProtein: 6gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 322mgPotassium: 192mgFiber: 1gSugar: 2gVitamin A: 9IUVitamin C: 4mgCalcium: 23mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
