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 tablespoon chopped fresh dill
Instructions
- Heat olive oil in a saucepan over medium-high heat and add diced shallot, sautéing for 30 seconds.
- Add jasmine rice, garlic powder, and kosher salt. Stir and toast rice for another 30-60 seconds.
- Pour in the chicken broth and lemon zest, stir, and bring to a boil. Cover and reduce heat to low, cooking for 15-20 minutes.
- Remove from heat and let the rice stand covered for 5-10 minutes. Then, stir in lemon juice and dill, adjusting salt to taste.
Notes
Use vegetable broth for a vegetarian version.
Adjust the lemon juice to your taste for desired tanginess.
Top with extra dill for a fresh presentation.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg