Gluten-Free Lemon Herb Rice Pilaf

Ingredients

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• 2 cups long-grain white rice, rinsed Shop
• 4 cups gluten-free vegetable broth or water Shop
• 2 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 0.5 tsp salt, or to taste
• 0.25 tsp black pepper, or to taste

Instructions

1. 1 In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the rinsed long-grain white rice to the saucepan and stir to coat the grains with the oil and aromatics. Toast the rice for about 1-2 minutes until the edges appear slightly opaque. Pour in the vegetable broth or water, ensuring the rice is fully submerged.
3. 3 Bring the liquid to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for about 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time to allow the steam to cook the rice evenly.
4. 4 Once the rice is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become fluffy. Gently fluff the rice with a fork.
5. 5 Stir in the fresh lemon juice, chopped fresh parsley, chopped fresh dill, salt, and black pepper. Toss gently to combine all the flavors. Taste and adjust seasoning as needed before serving this vibrant pilaf.

Nutrition (per serving)

Tips & Notes

• Toast the rice until the edges look opaque, as step 2 says. It helps the grains stay separate in the finished pilaf.
• Add finely grated lemon zest along with the juice. The zest carries lemon aroma without making the rice sour.
• Fresh dill fades quickly. Stir it in at step 5, just before serving, and save a little to scatter on top.

Common questions