Lemon- Dill Rice


½ tsp Kosher salt
1 cup white long-grain rice
1/3 cup red onion, finely chopped
3 Tbs red wine vinegar
4 Tbs freshly squeezed lemon juice (about 1½ lemons)
2½ Tbs extra-virgin olive oil
1½ tsp finely chopped garlic
¾ tsp salt
¼ tsp fresh ground pepper
3 Tbs chopped fresh dill
grated zest of one lemon

1. Fill medium saucepan half full of water. Add salt and bring to a boil. Stir in rice and return to a boil. Simmer, cook uncovered, and cook until rice is tender (about 14 minutes). Drain rice in fine mesh strainer and put in medium bowl.

2. While rice is cooking, mix red onion and vinegar in a small bowl. Let sit for 5 minutes; then strain the onion through the strainer and discard vinegar. Set onion aside.

3. In a small bowl, whisk together lemon juice, oil, garlic , salt and pepper. Drizzle this mixture over the hot rice. Add onion, dill and zest. Toss to combine and serve while warm.

Servings: 4

Nutritional Information
Per Serving

Calories 183
Calories from Fat 76
Total Fat 8.5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 678g
Potassium 120mg
Carbohydrates 25g
Dietary Fiber 1g
Sugar .5g
Net Carbs 24g
Protein 2.5g


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“Packed with fresh flavor. I served this at room temperature and it worked very well.”
-Portland, OR

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