Herb Lemon Rice Recipe
This herb lemon rice is proof that simple ingredients can produce incredible flavor! With perfect, fluffy rice that is seasoned with lemon zest and dried herbs, it's an easy side dish that can be cooked on the stove top or in a rice cooker.
- 1 cup basmati rice rinsed; see note 1
- 1 tablespoon coconut oil see note 2
- ¼ teaspoon salt
- ½ lemon zested
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups stock see note 3
Combine the basmati, coconut oil, salt, lemon zest, dried basil, oregano and stock in a rice cooker.
Cook using the 'white rice' function.
Stir in the lemon juice after cooking and serve.
In a medium pot, combine the basmati, coconut oil, salt, lemon zest, dried basil, oregano and stock.
Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
Remove from heat and let sit for another 10 minutes before adding the lemon juice and stirring up.
1- you can swap the basmati out for other types of long grain rice; for jasmine or American long grain rice, refer to the package and adjust the water as needed. For long grain brown rice, increase the cook time as indicated on the package.
2- I recommend refined coconut oil as it does not have a strong coconut flavor; you may also swap for butter.
3- use chicken or vegetable stock for added flavor; water works fine as well.
Get rice into the fridge within 2 hours of cooking. Store in an air tight container in the fridge for up to 4 days; freeze for up to 3 months.
Heat in a partially covered dish in the microwave until steaming hot; some people like to add a small splash of water to help prevent the rice from drying out.
Serving: 1/4 of batch | Calories: 207kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 618mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1.9mg | Calcium: 27mg | Iron: 0.8mg