Greek 25 min

Greek Lemon Rice (Spanakorizo)

Name: Greek Lemon Rice (Spanakorizo)
Total time: 25 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1.5 cups long-grain white rice; 3 cups chicken broth; Zest and juice of 2 lemons; 3 cloves garlic, minced; 1 small onion, finely diced; 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon dried oregano; Salt and black pepper to taste; Fresh dill and parsley for garnish

vegetariangluten-freehealthyquick

Ingredientsfor 2

280

Cal

Protein

48g

Carbs

Fat

11.5 cups long-grain white rice
23 cups chicken broth
3Zest and juice of 2 lemons
43 cloves garlic, minced
51 small onion, finely diced
62 tablespoons olive oil
71 tablespoon butter
81 teaspoon dried oregano
9Salt and black pepper to taste
10Fresh dill and parsley for garnish

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Instructions

1
Heat olive oil in a medium saucepan over medium heat. Add onion and cook 4–5 minutes until softened and translucent. Add garlic and oregano, cooking 1 minute.
2
Add rice and stir to coat in the oil. Toast the rice 2–3 minutes until the grains turn slightly translucent at the edges and smell nutty.
3
Pour in chicken broth, lemon juice, and half the lemon zest. Bring to a boil, then reduce heat to very low. Cover tightly and cook for 18 minutes — do not lift the lid during cooking. Remove from heat and let steam, covered, for 5 more minutes.
4
Fluff the rice with a fork. Stir in butter and remaining lemon zest. Season generously with salt and pepper. The rice should be fluffy, bright yellow from the lemon, and fragrant. Garnish with fresh dill and parsley.