Ingredients
Scale
- 1 teaspoon olive oil
- 1/4 cup diced shallot
- 1 cup jasmine rice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 1/2 cups low sodium chicken broth
- zest of a lemon
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons chopped fresh dill
Instructions
- Heat olive oil in a saucepan over medium-high heat. Add diced shallot and sauté for 30 seconds.
- Stir in jasmine rice, garlic powder, and kosher salt. Toast the rice for 30-60 seconds, stirring well.
- Add the chicken or vegetable broth and lemon zest. Stir and bring the mixture to a boil. Cover and reduce heat to low, cooking for 15-20 minutes.
- Remove from heat and let sit, covered, for an additional 5-10 minutes. Fluff rice with a fork and stir in lemon juice and dill. Adjust seasoning if needed.
Notes
For a vegetarian option, use vegetable broth instead of chicken broth.
Adjust the amount of dill according to your taste preference.
This dish can be served warm or cooled as a grain salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg