Lemon Dill Rice is a rice side dish recipe that is packed with fresh flavor.
If you’re looking for a rice recipe to go with your dinner, try making this very flavorful lemon dill rice! It’s the perfect side dish addition to salmon, chicken and other proteins. Lemon adds a tangy flavor to the rice, and the red onions are lightly pickled before adding them in. Fresh dill really brightens up the dish too.
Ingredients needed:
- long grain white rice
- red onion
- red wine vinegar
- freshly squeezed lemon juice and zest
- extra virgin olive oil
- garlic
- salt and freshly ground black pepper
- fresh dill
How to make Lemon Dill Rice:
The complete, printable recipe is at the end of this post.
Fill a medium saucepan half full with water and bring to a boil. Stir in the rice and return to a boil. Simmer, cooking uncovered, until the rice is tender (about 14 minutes). Drain the rice in fine mesh strainer and then transfer to a medium bowl.
While the rice is cooking, mix the red onion and vinegar in a small bowl. Let sit for 5 minutes; then strain the onion through the strainer and discard the vinegar. Set the onion aside.
In a small bowl, whisk together the lemon juice, oil, garlic, salt and pepper. Drizzle this mixture over the hot rice. Mix in the onion, dill and zest. Toss to combine and serve while warm.
The Best Rice Recipes:
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Lemon Dill Rice
Ingredients
- 1 cup long-grain white rice
- ⅓ cup red onion, finely chopped
- 3 tablespoons red wine vinegar
- 4 tablespoons freshly squeezed lemon juice (about 1½ lemons)
- 2½ tablespoons extra virgin olive oil
- 1½ teaspoons finely chopped garlic
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 to 3 tablespoons chopped fresh dill (or 1 tablespoon dried)
- grated zest of one lemon
Instructions
- Fill a medium saucepan half full with water and bring to a boil. Stir in the rice and return to a boil. Simmer, cooking uncovered, until the rice is tender (about 14 minutes). Drain the rice in fine mesh strainer and then transfer to a medium bowl.
- While the rice is cooking, mix the red onion and vinegar in a small bowl. Let sit for 5 minutes; then strain the onion through the strainer and discard the vinegar. Set the onion aside.
- In a small bowl, whisk together the lemon juice, oil, garlic, salt and pepper. Drizzle this mixture over the hot rice. Mix in the onion, dill and zest. Toss to combine and serve while warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
