Greek Lemon Rice
Created by JostLori on September 24, 2017
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Recipe #28199
Ingredients
- 2 tablespoons butter
- 1/2 cup sweet onion, diced
- 185 grams dry jasmine rice (dry 1 cup, approximate, see instructions)
- 2 tablespoons orzo pasta
- 2 cups chicken broth (approximate, see instructions)
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons chopped parsley
How to Make
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Step 1: In a heavy saucepan, saute onion in butter until tender.
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Step 2: Place orzo in a one-cup measuring cup. Add rice to the top. You'll have a total of one cup of rice/orzo combo. Pour the rice/orzo into the saucepan and saute for a few minutes until the orzo starts to turn a bit golden.
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Step 3: Place the lemon juice in a two-cup measuring cup. Add chicken broth to make two cups. Add the broth/juice to the saucepan, add salt to taste, and bring to a boil.
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Step 4: Reduce heat, cover, and simmer for 15-20 minutes or until rice is tender and liquid has been absorbed. Fluff pilaf with fork and stir in the chopped parsley.
Nutritional Facts
- Serving Size: 1 (198.9 g)
- Calories 247
- Total Fat - 6.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 601.6 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 1.7 g
- Sugars - 1.2 g
- Protein - 2.9 g
- Calcium - 23.7 mg
- Iron - 0.7 mg
- Vitamin C - 7.5 mg
- Thiamin - 0 mg