Mediterranean Rice Recipe
Discover the flavors of the Mediterranean with this delicious and easy-to-make rice recipe that combines aromatic herbs and zesty lemon. It could be a great side dish or a perfect complement to meat or fish dishes.
Servings: 2 people
Calories: 509kcal
Ingredients
- 1 cup white rice
- 2 tablespoon olive oil extra virgin
- 1 onion small, chopped
- 2 cloves garlic
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- ½ teaspoon cumin ground
- 1 lemon juice and zest
- 1 cup water
- salt to taste
- pepper to taste
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice.
- In a saucepan over medium heat, add the olive oil and sauté the onions until they become translucent.
- Add in the minced garlic and cook for another minute until fragrant.
- Stir in the dried oregano, thyme, cumin, lemon zest, salt, and pepper. Allow these warm spices to infuse the oil for about a minute while stirring constantly.
- Add rinsed rice and stir well to coat each grain with the aromatic mixture. Toasting the rice with spices helps enhance its flavor even more.
- Pour in water (vegetable or chicken broth, if preferred) and lemon juice. Bring everything to a boil before reducing to low heat. Cover the saucepan and let it simmer for about 20 minutes or until the rice is tender and has absorbed all the liquid.
- Once cooked, fluff up the rice with a fork and let it sit for 2-3 minutes. Add optional toppings like feta cheese crumbles for a tangy kick, chopped Kalamata olives for a salty touch, or fresh parsley.
Video
Notes
- Long grain white rice – you can use long grain brown rice as it is better for your health, but you’ll have to adjust the cooking time due to their different nutritional content and texture. Always refer to the package instructions or adjust cooking times based on your experience with your specific equipment (whether you are cooking the rice in an instant pot, rice cooker, or in a regular medium-sized pot). This recipe is optimized for cooking in a traditional medium-sized pot. I once used arborio rice, and my personal experience is that I like it better with long-grain rice or white basmati rice (or brown basmati rice).
- Olive oil – I wouldn’t advise using different oil as olive oil is a staple in Mediterranean cuisine. But if you insist, the vegetable oil will do ok here.
- Water – I typically use water as vegetable broth (or chicken stock) has excess sodium. But you can use them instead of water if you prefer.
Nutrition
Calories: 509kcal | Carbohydrates: 86g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 16mg | Potassium: 301mg | Fiber: 4g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 35mg | Calcium: 86mg | Iron: 2mg
