Description
A simple recipe for flavorful Greek lemon rice, seasoned with lemon and broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups long-grain white rice, rinsed
- 4 cups chicken broth
- 1/2 cup fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the rinsed rice to the saucepan and stir for 1 minute to coat the grains.
- Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed. Do not lift the lid during cooking.
- Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
- In a separate bowl, whisk the eggs until light and frothy. Slowly whisk in the lemon juice.
- Temper the egg mixture by slowly whisking in about 1 cup of the hot rice and broth mixture from the saucepan.
- Pour the tempered egg and lemon mixture back into the saucepan with the rice. Gently fold the mixture into the rice until evenly distributed. Do not return the pan to the heat.
- Fluff the rice gently with a fork before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Rinsing the rice removes excess starch, resulting in fluffier grains.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup cooked
- Calories: 350
- Sugar: 1
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 10
- Cholesterol: 100
Keywords: Greek, Lemon Rice, Avgolemono, Rice Pilaf, Side Dish