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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Lemon Rice

Lemon Rice

Recipe Blog Post




2-3 tablespoons O&V Lemon EVOO *

4-5 cloves garlic, minced

3 spring onions, white parts sliced (reserve green slices for garnish) – Optional

Zest of 1 lemon

Juice of 1 lemon (about 3 tablespoons)

1 cup long grain rice

Salt and pepper to taste

2 cups low sodium vegetable or chicken broth

Chopped green parts of spring onions for garnish

Cilantro or parsley leaves for garnish






Heat the Lemon oil in a pan. Add the garlic and white parts of the spring onions. Cook for 1-2 minutes until fragrant but not browned.


Add the rice and lemon zest and stir for another 1-2 minutes so that all the rice is coated with oil.


Stir in the broth, lemon juice, salt and pepper, turn up the heat and bring the mixture to a boil


Reduce heat to a simmer, cover the pan and cook 18-20 minutes until all the liquid has evaporated and the rice is cooked.


Remove from heat, fluff with a fork and taste for seasonings (add salt or pepper to taste). Garnish with the green parts of spring onions and cilantro or parsley leaves and serve.





Serves 3

Total Time: 25 minutes





* The Lemon EVOO adds yet another layer of citrus flavor to this rice, making it mouthwateringly delicious. You can substitute with an unflavored, high-quality EVOO instead, the intensity of lemon flavor in the rice will be somewhat reduced.











Categories: Snacks & Sides, Vegan, Vegetarian, Dairy Free, Gluten Free, Lemon EVOO, Lemon Rice, Thai Flavors, Indian Flavors, Weeknight Meal, Mediterranean Diet, Plant Based,


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