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Lemon-Dill Rice

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Lemon-Dill Rice

This easy lemon-dill rice recipe was a nice side dish to pair with the halibut and tomatoes and we all thought it was a tasty meal. My son said he prefers plain garlic rice (so he can top it with his beloved soy sauce) but the rest of us thought it tasted great and paired nicely with the fish.

Lemon-Dill Rice

Ingredients:

  • 2 tsp butter or olive oil
  • 1 small shallot, diced
  • 2 cloves of garlic, minced
  • 3/4 cup rice, rinsed
  • 2 tbsp fresh lemon juice
  • 1  1/2 cups vegetable or chicken broth (minus two tablespoons)
  • 1-2 tbsp fresh dill, to taste
  • 1/2 tsp lemon zest

Lemon-Dill Rice

How to Make Lemon-Dill Rice

Heat the olive oil in a saucepan over medium heat. Add the chopped shallot and cook, stirring constantly for 1 minute.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes.

Add the lemon juice and chicken broth then season with sea salt, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes.

Carefully remove the lid and fluff the rice with a fork. Sprinkle with chopped dill and lemon zest. Serve. Enjoy.

Lemon-Dill Rice

Lemon-Dill Rice

Lemon-Dill Rice

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Sides
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 2 tsp butter or olive oil
  • 1 small shallot diced
  • 2 cloves of garlic minced
  • ¾ cup rice rinsed
  • 2 tbsp fresh lemon juice
  • 1 ½ cups vegetable or chicken broth minus two tablespoons
  • 1-2 tbsp fresh dill to taste
  • ½ tsp lemon zest

Instructions

  • Heat the olive oil in a large saucepan over medium heat. Add the chopped shallot and cook, stirring constantly for 1 minute.
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes.
  • Add the lemon juice and chicken broth then season with sea salt, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.
  • Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
  • Carefully remove the lid and fluff the rice with a fork. Sprinkle with chopped dill and lemon zest. Serve. Enjoy.
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Pam

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16 Comments

    1. Katcie C.

      Can you tell I had an extremely long day yesterday? I have corrected the recipe to reflect it’s actual directions! Thanks for the heads up.

      Pam

    2. We ALL get those days BTW, how much dried dill do you think this would need? I know that I can put my extra fresh dill in the freezer for later use but I’m currently trying to use up stuff in the freezer.

    3. Katie,

      I would start out with a teaspoon of dried dill. I would saute it with the onions and garlic then cook the rice with it. I added fresh at the end to preserve color and flavor.

      Cheers,
      Pam

  11. Made this recipe today and turned out Amazing!! I would of never considered dill in a rice dish and am thankful I did!! Thank YOU!!

    Reply

  12. I will try this recipe. I had a lemon dill rice recipe that was a crowd favorite but it’s no longer posted so I’ve lost access to the recipe. The only additional ingredient that it had was slivered almonds. Your recipe sounds amazing as well

    Reply