Baked Greek Rice

2 tablespoons olive oil

1 small yellow onion (chopped)

1 medium carrot (shredded into small pieces)

2 cloves garlic (minced)

1.5 cups long grain white rice

1 teaspoon kosher salt

2 ¾ cups chicken broth (or vegetable broth or water)

2 tablespoons lemon juice

2 tablespoons chopped parsley

Preheat the oven to 375F.
In a large deep oven-safe skillet or saute pan with a tight-fitting lid, heat 2 tablespoons of olive oil.
Add the onion and cook for 3-4 minutes, until softened.
Add the carrot and garlic and cook for 30 seconds longer, until fragrant.
Add the rice to the pan and stir to coat.
Toast the rice, stirring occasionally, for about 2 minutes longer.
Pour in the chicken broth, add the salt, and stir to combine.
Bring to a rapid simmer.
Cover with a tight-fitting lid and transfer to the oven.
Bake for 20 minutes, until the rice is tender and the liquid is absorbed.
Remove from the oven and allow the rice to stand, covered, five minutes longer.
Sprinkle the rice with lemon juice and parsley to taste and toss gently with a fork to fluff and combine.

Course🍚Side Dish

Diets🌱Vegan...

Category🍚Rice Dish

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m