Lemon Herb Pilaf with Fresh Parsley and Garlic

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Mediterranean, Middle Eastern

Servings 4

Medium Saucepan with Lid Ideally nonstick or stainless steel. A tight-fitting lid is key for evenly steamed rice.
Wooden Spoon or Spatula For sautéing the aromatics and fluffing the rice later.
Zester or microplane For the lemon zest.
Citrus juicer (optional) Makes it easier to get every drop of lemon juice.
Chef’s knife and cutting board For prepping your onions, garlic, and herbs.

1 ½ cups long-grain white rice Basmati or Jasmine rice preferred for a fluffy, non-sticky texture
3 tablespoons olive oil
1 small yellow onion finely chopped
4 garlic cloves minced
2 ½ cups low-sodium vegetable broth or chicken broth if not keeping it vegetarian
1 lemon zested and juiced
½ teaspoon salt or to taste
¼ teaspoon black pepper
1 bay leaf
½ teaspoon dried oregano optional for a Greek-style twist
⅓ cup chopped fresh parsley
1 tablespoon butter optional, for richness at the end

½ cup diced carrots or peas if you want a more colorful rice pilaf with vegetables
Toasted pine nuts or slivered almonds for added texture

Finely dice the onion and mince the garlic. Zest and juice the lemon. Chop the parsley and set it aside.

In your saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes, until translucent and soft. Stir in the garlic and cook for another 30 seconds until fragrant, but be careful not to burn it.

Add the uncooked rice to the pot. Stir constantly for 2–3 minutes to coat the grains in the oil and toast them lightly. This step helps the rice absorb flavor and cook up fluffy.

Pour in the vegetable broth, lemon juice, salt, pepper, bay leaf, and oregano (if using). Bring the mixture to a gentle boil, then reduce the heat to low.

Cover the saucepan tightly with a lid. Let the rice cook on low heat for 15 minutes, or until all the liquid has been absorbed and the rice is tender. Don’t peek during this time—it interrupts the steam process.

Remove the pot from the heat. Let it sit, covered, for 5 minutes. Then discard the bay leaf, fluff the rice gently with a fork, and stir in the lemon zest, fresh parsley, and optional butter.

Spoon into a serving dish and enjoy while hot. It’s just as tasty served at room temperature if you're making it for a picnic or buffet.