Seafood loves lemon, and it loves dill. If you’ve been looking for a new side dish to dress up your pescatarian main courses, this Mediterranean basmati rice with lemon and dill will be just the ticket!
It’s no secret that rice is a great side dish for both vegetarian and seafood meals. We’ve already tackled Middle Eastern rice recipes, garlic brown rice and quinoa, Mexican red rice and even crispy rice for sushi.
Today, we add some truly transcendent Mediterranean flavors to our simple side dish lexicon, with this basmati rice with lemon and dill. The fresh herbs and finely diced veggies add so much flavor, but the dish remains light and the perfect side for all your healthy recipes.
Along with the finely diced onion, I’ve added a half cup of finely diced celery to the dish. If you’re not usually a big fan of celery, feel free to omit. But celery brings such bright flavor to the dish, and it’s a natural flavor affinity for dill, so they both really sing in this application.
It’s the perfect recipe to serve with baked grouper, panko cod, salmon patties or tilapia with lemon butter sauce.
Here’s what you’ll need to make this Easy Mediterranean Basmati Rice with Lemon and Dill:
- 1 cup basmati rice
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion, diced fine
- 1/2 cup celery, diced fine
- 1 1/2 cups vegetable stock
- 1/4 cup fresh dill
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon sea salt, more to taste.
(precise measurements and instructions included in the recipe card below)
Step by step instructions for this Mediterranean rice recipe:
To begin, dice your onion and celery very finely. Heat olive oil over medium heat in a medium saucepan with a tight-fitting lid. When hot, add finely diced onion, celery and 1/2 teaspoon salt.
Sauté until tender, about 4-5 minutes. Add your cup of basmati rice to the pan.
Toss the rice in the hot oil and veggies, coating the grains in the olive oil.
Add 1 1/2 cups of vegetable stock and a tablespoon of fresh lemon juice.
Bring the mixture to a boil, then lower to a simmer over low heat and cover the pot. Cook 15-18 minutes, or until all liquid is evaporated and the rice is tender. Remove from heat. Leave the top on the rice and let it steam for another 5-6 minutes off the heat.
Stir fresh dill and lemon zest into the cooked rice. Taste and adjust seasoning. Garnish with additional lemon zest and dill for serving.
Serve hot.
FAQ’s and Serving Suggestions:
White basmati rice is the best kind of rice in this recipe – it’s my usual every-day cooking rice at home and it creates reliably fluffy and delicious dishes. The grains are long and slender, and the rice gives off a floral, nutty flavor and smell. That said, Jasmine rice and a regular long grain rice would also work in this recipe. I haven’t made this dish using brown basmati, but I’ve never had a problem substituting brown basmati for plain basmati in a recipe, so I expect it would work well. Just be sure to follow the cooking instructions on the bag, as brown rice may need additional liquid and cooking time.
Lemon zest packs a big lemon punch, without all the acidity. It’s perfect in this dish, but lemon zest can become bitter under extended heating. So it’s ideal when added at the end of cooking. And fresh dill loses a lot of its flavor when heated, so keep the green stuff fresh!
This is a great recipe to serve with all of your favorite seafood mains. My favorite options would be baked grouper, panko cod, salmon patties or tilapia with lemon butter sauce.
Fresh chives or fresh parsley would add light, earthy flavors to the dish and would both complement the fresh dill.
If you’re cooking for non-pescatarians, chicken stock, preferably low sodium chicken broth is the best option. If skipping stock altogether, use 2 cups of water and an additional teaspoon of kosher salt, then taste the water once added to the pan to test for flavor. It should be a little too salty, so when the rice cooks, it will be properly seasoned in the final dish.
To store leftover rice, transfer to an airtight container and keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, add a tablespoon of stock or water and heat in microwave or stovetop.
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Easy Mediterranean Basmati Rice with Lemon & Dill
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 cup basmati rice
2 tablespoons extra virgin olive oil
1/2 cup yellow onion, diced fine
1/2 cup celery, diced fine
1 1/2 cups vegetable stock
1/4 cup fresh dill, diced
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon sea salt, more to taste
Instructions
Heat olive oil over medium in a medium saucepan with a tight-fitting lid. When hot, add finely diced onion, celery and 1/2 teaspoon salt. Sauté until tender, about 4-5 minutes.
Add rice to the pan of vegetables and oil. Toss the rice in the hot oil and veggies, coating the grains in the olive oil. Add 1 1/2 cups of vegetable stock and a tablespoon of fresh lemon juice. Stir and bring the mixture to a boil, then lower to a simmer over low heat and cover the pot.
Cook 15-18 minutes, or until all liquid is evaporated and the rice is tender. Remove from heat. Let the rice sit in the pan covered for 5-6 minutes longer to steam. Then stir fresh dill and lemon zest into the cooked rice. Taste and adjust seasoning.
Garnish with additional lemon zest and dill. Serve hot.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Mediterranean
Keywords: Mediterranean basmati rice recipe, lemon rice, lemon dill rice
[…] When seafood is on the menu, this flavor bomb of a yellow rice is one of the best side dishes to add to the dinner table. The cumin and coriander mix with turmeric and fresh garlic to make a deeply flavorful rice recipe that is ideal with any Middle Eastern or Mediterranean dish. A cup of simple white rice never tasted so good! My two personal favorites are Middle Eastern Yellow Rice and Mediterranean Lemon Rice. […]