Creamy Lemon Herb Rice

Creamy rice cooked in broth and folded with Greek yogurt, lemon, dill, parsley, and garlic for an easy stovetop side dish ready in 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups long-grain white rice
• 3 cups low-sodium chicken or vegetable broth
• 0.75 cup plain greek yogurt
• 1 lemon
• 2 tablespoons fresh dill
• 2 tablespoons fresh parsley
• 2 cloves garlic
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Rinse the rice under cold water until the water runs mostly clear. Finely grate the garlic, zest the lemon, and squeeze 1 tablespoon juice. Chop the dill and parsley. (about 5 min)
2. Bring the broth, rice, salt, pepper, and garlic to a boil in a medium saucepan over medium-high heat. (about 5 min)
3. Reduce the heat to low, cover, and simmer until the rice is tender and the broth is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 20 min) — Low
4. Fluff the rice, then fold in the Greek yogurt, lemon zest, lemon juice, dill, and parsley until creamy. Taste and adjust the salt and pepper. (about 3 min) — Off heat