Here's a fresh and lemony twist on a basic pot of rice, perfect as a summer side dish or the base for a light protein.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
295 Calories
Recipe Instructions
Step 1
Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
Step 2
Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
Step 3
Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.
Ingredients
3 tablespoons lemon juice
2 tablespoons butter
1 teaspoon lemon zest
1 tablespoon olive oil
3 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon chopped fresh dill
1 cup 2% milk
1 cup low-sodium vegetable broth
4 green onions, chopped, white and green parts separated