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This was the Greek lemon rice that I grew up on. It’s simple and flavorful. I hope you all enjoy it.
Ingredients
- ½ stick butter
- 2 cups converted long-grain white rice
- 1 (32 fluid ounce) container chicken broth
- ½ lemon, juiced
- 1 teaspoon salt
- 3 bay leaves
Directions
Step 1
Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
Step 2
Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
Step 3
Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 156 | |
| % Daily Value * | |
| Total Fat4g | 6% |
| Saturated Fat3g | 13% |
| Cholesterol12mg | 4% |
| Sodium580mg | 25% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C4mg | 18% |
| Calcium21mg | 2% |
| Iron2mg | 9% |
| Potassium66mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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