Description
This Fragrant Spiced Mediterranean Lemon Rice is a vibrant and aromatic side dish, featuring basmati rice infused with warm spices, fresh lemon zest and juice, and tender peas. Perfectly cooked on the stovetop and garnished with fresh parsley and lemon wedges, it pairs beautifully with Mediterranean or Middle Eastern meals.
Ingredients
Scale
Rice and Broth
- 1 cup basmati rice
- 2 cups vegetable or chicken broth
Spices and Flavorings
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
Vegetables and Garnish
- 1/2 cup peas (fresh or frozen)
- 2 tablespoons chopped fresh parsley
- Lemon wedges for garnish
Instructions
- Rinse the rice: Rinse the basmati rice in cold water until the water runs clear to remove excess starch. Drain well to ensure fluffy rice.
- Heat the oil: In a medium saucepan, heat the olive oil over medium heat to prepare for sautéing.
- Sauté the onion: Add the finely chopped onion and cook until translucent and soft, about 3-4 minutes, releasing its sweetness.
- Add spices and garlic: Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for 1-2 minutes until the spices become fragrant and aromatic.
- Coat the rice: Add the rinsed rice to the saucepan and stir thoroughly to coat each grain with the spiced oil and onion mixture.
- Add lemon and broth: Mix in the lemon zest and lemon juice, then pour in the vegetable or chicken broth to infuse flavor and provide cooking liquid.
- Boil and simmer: Bring the mixture to a boil, then immediately reduce the heat to low for gentle cooking.
- Cook covered: Cover the saucepan with a tight-fitting lid and let the rice cook undisturbed for about 15 minutes, until the liquid is absorbed and the rice is tender.
- Add peas: Five minutes before the rice finishes cooking, stir in the peas and continue to cook until they are tender and warmed through.
- Rest the rice: Remove the saucepan from heat and let the rice sit, still covered, for an additional 5 minutes to steam and set.
- Fluff and season: Fluff the rice gently with a fork, then season with salt and freshly ground pepper to taste.
- Garnish and serve: Stir in the chopped fresh parsley and serve the rice hot, garnished with lemon wedges for an extra burst of citrus.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- Rinsing the rice thoroughly is essential to prevent stickiness and achieve fluffy grains.
- If fresh peas are not in season, frozen peas work just as well.
- Adjust lemon juice quantity to preference for more or less tartness.
- This dish pairs well with grilled meats, roasted vegetables, or as a stand-alone light meal.
