This recipe for lemon rice is super simple to make and adds a wonderful updated fresh flavor to an everyday side dish.
We ate a lot of rice growing up. I guess it's because my father was Middle Eastern and they serve rice with many of their dishes. My husband, who is half Italian, prefers pasta, but I still like to make rice. Interestingly though, this simple side dish is one of his brother's favorites.
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Why Uncle Bens Long Grain for Lemon Rice?
Can you believe that for the longest time I didn't know that there were so many different kinds of rice? Uncle Bens Original Long Grain Rice was the kind my mother always used. Of course, I knew that you could buy instant rice and sticky rice like you would find in a Chinese restaurant but that's not what we used so I've almost always cooked with long grain rice.
P.S. I was not paid by Uncle Ben's to write this, I just like it.
If you haven't tried it I suggest that you do because it's really tasty and it doesn't stick together the way short grain rice does. Another trick I learned long ago was browning the uncooked rice in a little bit of butter before adding the water or stock. Just for about a minute. This also helps the individual rice to stay separate and not stick together in clumps.
Another handed down tip: We were taught to add a pinch of turmeric to our rice. This is done just after you add the liquid, and gives the rice a beautiful golden color. Originally people used saffron. However, it's very expensive and turmeric is a great substitute. Since there are reports that turmeric helps with inflammation, I consider it a bonus.
What to Serve with Lemon Rice:
This rice dish is perfect with any protein, whether it's hot off the grill or from the oven. It's also great for serving with stews, especially if they do not already have a starch included as part of the dish.
I particularly like it with chicken and fish because the lemon really enhances the overall flavor.
If you enjoy lemon flavored dishes this one is a must. The scent is wonderful and the taste is oh so delicious.
P.S. You may also like my Southwest Rice with Black Beans recipe or for an ethnic twist try my Middle Eastern Top Rice recipe.
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- 2 cups Uncle Bens Original Long Grain Rice
- 2 tablespoons butter
- 4 cups chicken broth
- Juice and zest of 1 lemon
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon turmeric optional
- Melt butter in a large saucepan
- Add rice and stir.
- Allow the rice to brown for about a minute while stiring
- Add chicken broth and turmeric.
- Bring to a boil then reduce heat to low, cover and simmer for 20 minutes.
- Remove cover and add lemon juice, zest and parsley.
- Mix well and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Thank you for this recipe! I made it, but I didn't brown the rice first. It was absolutely delicious anyway! I DO need to buy a lemon zester; my clumsy hands didn't do such a good job of manually zesting the lemon. Other than that, this is a winner, and I'll definitely make it often.
Teri, I'm so glad you like the lemon rice recipe. And, it's good to know that not browning the rice worked out for you. It's just how I was taught to make rice as a kid and I have always done it that way. Thanks for sharing your experience.
Robert loves rice, me more of a pasta gal but the last couple of years I've embraced riced leaving pasta in the distance. I was looking at the ingredients and thinking lemon thyme would be a nice complement to that parsley. Herbs add so much to a dish and I love how you include them in your recipes. This looks fantastic and I've pinned because it would be awesome served with salmon.
Thanks Carole. I agree. Lemon thyme would be great with this recipe.