Lemon Dill Rice

Prep Time: 8 min
Cook Time: 32 min
Total Time: 40 min
Servings: 4
  • 3/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 cup chopped onions
  • 1 cup uncooked long-grain rice
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup dry white wine
  • Grated zest of 1/2 lemon
  • 1/2 tsp dried dill
  • Juice of 1 lemon
  • 1/4 tsp freshly ground pepper
  • 2 tsp chopped fresh parsley
      • Heat olive oil in large skillet set over medium heat; sauté onions for 5 minutes or until translucent. Add rice; cook, stirring constantly, for 2 minutes. Stir in chicken broth, wine, lemon zest and dill.
      • Cover, reduce heat to low and simmer for 25 minutes or until rice is tender and liquid is absorbed. Stir in lemon juice and pepper. Garnish with parsley.


      Recipe provided by The Low Cholesterol Olive Oil Cookbook



    Vegetables & Sides

    Ingredient: Rice & Grains

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Greek

    Product: Extra Virgin

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