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Lemon Rice

Lemon flavor, this is a delicious way to turn plain Rice into an exotic dish, and it’s the perfect accompaniment to any meats and/or veggies. Also, the rice is cooked in broth and milk instead of water, which in turn makes the rice a bit creamy and so much more flavorful. A sprinkle of dill at the end is everything.


  • Butter 2TBS
  • Olive oil 1TBS
  • Green onions 4, white parts only, cut into thin rounds (reserve green parts for garnish)
  • Garlic cloves 3, minced
  • Lemon zest 1 teaspoon
  • Rice 1 cup
  • Turmeric powder 1/4 teaspoon
  • Salt and fresh ground pepper , to taste
  • Low sodium vegetable broth 1 cup ( knorr and maggi vegi stock)
  • 2% milk 1 cup (low fat)
  • Juice of 1 lemon (about 3 tablespoons)
  • Fresh dill chopped, for garnish
  • Green onions chopped , for garnish


  1. Melt butter and heat olive oil in a nonstick pan.
  2. Add onions and cook for 1 minute.
  3. Stir in garlic and lemon zest; continue to cook and stir for 30 seconds, or until fragrant.
  4. Add rice; season with turmeric, salt and pepper, and cook and stir for 1 minute.
  5. Stir in vegetable broth, milk, and lemon juice.
  6. Turn up the heat and bring mixture to a boil.
  7. Reduce heat to a simmer; cover the pan and simmer for 18 to 20 minutes, or until liquid has evaporated.
  8. Remove from heat.
  9. Fluff with a fork and taste for seasonings; adjust accordingly.
  10. Garnish with dill and green onions. Serve.

This post first appeared on Foodie Partner, please read the originial post: here

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Lemon Rice


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