1-Step 1: Warm the oil and soften the aromatics Place a large saucepan or small pot over medium heat. Add the 1 1/2 tablespoons extra virgin oil or butter and let it warm up. Once hot, add the 1 minced garlic clove and 1/2 finely chopped onion. Cook for about 5 minutes, stirring now and then, until the onion looks translucent and tastes sweet.

2-Step 2: Toast the rice Add the 1 1/2 cups uncooked long grain white rice to the pot. Stir well so the grains get coated in the oil and aromatics. Cook briefly until the rice looks mostly translucent, which usually takes less than a minute or two. This helps the rice absorb flavor and keeps the final texture light and separate.

3-Step 3: Add the liquid and cook gently Pour in the 1 1/4 cups chicken broth and 1 cup water. Put the lid on the pot and bring the mixture to a simmer. Once it starts bubbling gently, lower the heat to low. Cook for about 12 minutes, or until the liquid is absorbed and the rice is tender. Do not keep lifting the lid too much, since that can let out steam and change the texture. If you are using brown rice, you will need more water and a longer cooking time according to the package instructions.

4-Step 4: Rest the rice When the liquid is gone, remove the pot from the heat and keep the lid on for 10 minutes. This resting time lets the grains finish cooking gently and keeps the rice from turning sticky. It is a simple step, but it makes a big difference. This is also a good moment to prepare the herbs and lemon. Finely chop the parsley and dill, and zest the lemon before juicing it. Fresh lemon zest gives the Greek Lemon Rice a stronger citrus note than juice alone.

5-Step 5: Finish with lemon and herbs Remove the lid and fluff the rice with a fork. Stir in the 1 teaspoon lemon zest, 3 to 4 tablespoons lemon juice, 3 tablespoons finely chopped parsley, and 3 tablespoons finely chopped dill. Season with salt and pepper to taste.

6-Step 6: Serve warm or at room temperature Spoon the Lemon Rice Pilaf into a serving bowl and serve it warm right away, or let it cool slightly and serve at room temperature. It pairs beautifully with grilled meats, seafood, and classic Greek mains. If you are planning a dinner spread, this side dish works just as well beside roasted vegetables or a fresh salad.