Herb Lemon Rice Recipe
Herb lemon rice is a simple, flavorful side dish that combines fresh herbs, lemon juice, and garlic for a refreshing and aromatic rice dish. It’s a versatile recipe that pairs well with various main courses and can be customized with additional herbs, vegetables, or proteins to suit your preferences.
Ingredients
- 1 cup basmati rice rinsed (see note 1)
- 1 tablespoon coconut oil see note 2
- ¼ teaspoon salt
- ½ lemon zested
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups stock see note 3
- After cooking:
- ½ lemon juiced
Instructions
Rice Cooker
- Combine the basmati rice, coconut oil, salt, lemon zest, dried basil, oregano, and stock in the rice cooker.
- Cook using the 'white rice' function.
- After cooking, stir in the lemon juice and serve.
Stove Top
- In a medium pot, combine the basmati rice, coconut oil, salt, lemon zest, dried basil, oregano, and stock.
- Cover and bring to a boil, then reduce heat and simmer (covered) for 15 minutes.
- Remove from heat and let sit for an additional 10 minutes before stirring in the lemon juice.
Notes
- You can substitute basmati rice with other types of long grain rice; for jasmine or American long grain rice, refer to the package and adjust the water as needed. For long grain brown rice, increase the cooking time as indicated on the package.
- I recommend using refined coconut oil as it has a milder coconut flavor; alternatively, you can swap it for butter.
- For added flavor, use chicken or vegetable stock; however, water works fine as well.
Cool the rice and refrigerate it within 2 hours of cooking. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheating
Reheat in a partially covered dish in the microwave until steaming hot. Some people prefer to add a small splash of water to help prevent the rice from drying out.