Greek Lemon Rice & Herbs

Servings: 4

Basmati rice is rich in soluble fiber, which improves digestion and regulates blood sugar. This bright, flavorful rice made with garlic, parsley, onion, and lemon juice is an easy side dish that pairs beautifully with many Mediterranean classics, including Chicken Souvlaki (page 122) and Mediterranean Roasted Chicken (page 148).

INGREDIENTS

2 cups basmati rice
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 garlic clove, minced
3 cups water
½ cup vermicelli pasta
Juice of 2 lemons
1 teaspoon salt
1 cup chopped parsley
1 teaspoon dried dill
Zest of 1 lemon

INSTRUCTIONS

1. Place the basmati rice in a bowl and add cold water to cover the rice. Let soak for 15 minutes, then drain.
2. Heat the olive oil in a large deep skillet over medium-high heat.
3. Add the onion and carrot and stir for 5 minutes. Stir in the garlic and vermicelli and cook for 3–4 more minutes, until the garlic and vermicelli develop some color.
4. Stir in the water, basmati rice, lemon juice, and salt and bring to a boil, then reduce the heat to medium-low and cover with a lid. Cook, covered, for 15–20 minutes, until the liquid has evaporated and the basmati rice is tender.
5. Remove the pan from the stove and allow the rice to rest, covered, for 10 minutes.
6. Stir in the parsley, dill, and lemon zest, and serve. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving •

Calories 440 —
Total Fat 6 g 8%
Saturated Fat 1.1 g 5%
Polyunsaturated Fat 2.1 g —
Monounsaturated Fat 1.4 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 940 mg 41%
Total Carbohydrates 86 g 31%
Dietary Fiber 5 g 18%
Total Sugars 4 g —
Protein 10 g 18%
Vitamin A 368 mcg 20%
Vitamin C 7 mcg 15%
Vitamin D — 
Potassium 417 mg 8%
Calcium 81 mg 6%
Iron 2.6 mg 15%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here