The Best Lemon Dill Rice Recipe

lemon dill rice topped with dried cranberries

The Best Lemon Dill Rice Recipe

Fluffy rice cooked with lemon, dill, garlic, and sweet dried cranberries. This easy lemon dill rice recipe is bright, fresh, and perfect for everyday meals.

Course Dinner

Cuisine American, Mediterranean

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 346kcal

Author Savory Thoughts

Equipment

Saucepan

Ingredients

2 cups Basmati Rice; Or Jasmine Rice. Rinsed until water runs clear.
⅓ cup dried dill
4 garlic cloves; minced
⅓ cup olive oil
1 ½ teaspoon salt; Or to taste
½ teaspoon ground pepper; or to taste
Juice from 1 lemon
1 tbsp. chopped fresh cilantro
⅓ cup dried cranberries optional
3 ½ cups water

Instructions

Rinse the rice under cold water several times until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
In a large pot over medium heat, add the olive oil and minced garlic. Cook for about 30–60 seconds until the garlic becomes fragrant, being careful not to burn it.
Add the dried dill, salt, and black pepper. Stir gently to combine. Add the rinsed rice to the pot and stir for about a minute so the grains lightly toast in the oil.
Pour in the water. Add the chopped cilantro, and dried cranberries if using. Taste the liquid and adjust seasoning if needed before serving.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 15–18 minutes, or until the liquid is absorbed.
Remove the pot from heat and let the rice sit covered for about 5 minutes.
Fluff the rice with a fork, then stir in the lemon juice. Serve warm and enjoy.

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Calories are estimated per serving.

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Nutrition