For the last day of this week’s marathon, I have a simple meal with Greek style Lemon rice with dill. This is a popular side dish served in many Mediterranean restaurants and is very similar to our very own Indian Lemon rice except for the addition of dill. This recipe is from Vegan Eats World cookbook by Terry Hope Romero.
Lemon rice is the first thing that comes to my mind when I have leftover rice. In fact I even make lemon flavored oats, barley and quinoa. So today’s recipe is on the same lines but with dried oregano and fresh dill that add delicious Greek flavor to the dish.
Since this is for ‘Meal Ideas’ theme, I served the rice with Greek cucumber & chickpea salad. Both the dishes together make for a balanced meal and they can be made in less than 30 minutes. Recipe for the salad is coming up soon.
Greek style Lemon rice with dill is a easy to make one pot dish. This is a popular side dish served in many Mediterranean restaurants. Serve with a cucumber & chickpea salad for a filling and delicious meal.
Heat oil in a heavy bottomed medium saucepan, saute onion and carrot until the onion turns translucent, about 4~5 minutes.
Stir in the garlic and cook for 1 minute, then stir in the rice and fry for 1 minute, stirring occasionally.
Stir in the veggie broth or water, lemon juice, oregano, salt and pepper. Bring the mixture to a boil, then lower the heat, stir the rice and cover tightly and cook for about 20 minutes or until all the water is absorbed and rice is tender.
Turn off the heat and add dill, fluff the rice with a fork and completely stir in the dill. Cover and let stand for 10 minutes before serving. Enjoy!!