Upgrade this staple grain with bright flavors! Lemon herb rice is delicious as a side or base to a main meal — the pairing options are endless.
Sometimes, plain rice just isn’t enough! This recipe features fresh herbs and citrus, providing a fresh and flavorful bite. Plus, you can customize it with whatever herbs you have on hand.
It’s fluffy, delicious, and so simple to make — what’s not to love? With barely any hands-on time, this cooks while you prepare other ingredients or dishes.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Rice is incredibly versatile, so you can whip this up alongside many main courses. If you’re looking for one, this recipe is featured in our roasted cauliflower bowl!
- Cirtusy, garlicky, and delicious
- 5 minutes of hands-on time
- Perfect side
What are you waiting for? Let’s get cooking! All you need is a pot, cutting board, and basic kitchen utensils.
- Brown rice — our hearty grain. Feel free to use white rice if you’d like.
- Lemon zest — provides a refreshing, citrusy bite!
- Garlic cloves — who doesn’t love garlic? Adds umami and savoriness.
- Vegetable broth — adds extra depth of flavor.
- Fresh oregano and parsley — delicious herbs that add complexity. If you want, you can use the herb combinations of your choice!
Find the exact ingredients and some adjustment ideas further down in the article.
How to make lemon herb rice
- Rinse your rice thoroughly (this removes excess starch and dust) and drain.
- Add the rice, minced garlic, and lemon zest into a medium pot. Cook over medium heat for 2-3 minutes to release the flavors.
- Add salt and vegetable broth and mix. Bring to boil, then lid the pot and let cook for 20 minutes over low heat.
- Turn off the heat and let the lid on to allow the rice to absorb the flavored steam.
- Before serving, add the chopped oregano and parsley greens to the rice pot while it’s still warm, then mix to combine. Enjoy!
Storage & reheating
Store leftovers in an airtight container for 3-4 days in the fridge. It can last up to two months in the freezer.
Reheating trick: place in a microwave-safe dish and add one ice cube on top. Cover with a towel and microwave for 1 minute or until hot. Remove the ice cube.
The steam from the ice cube helps reheat the rice perfectly!
We love how customizable this dish is! If you want to try other herbs, we recommend rosemary, dill, basil, chives, sage, and thyme.
Mix and match herbs to see what you like best. But if you wanna keep it simple, just stick to the oregano and parsley!
FAQs & tips
Do I have to use fresh herbs?
You don’t have to, but we find that the flavors are more pronounced when using fresh! If you want to use dried herbs, use half the amount.
So if a recipe calls for 2 tbsp fresh herbs, use 1 tbsp dried. If using dill, use a little less since it has a strong flavor!
What else can I add to rice?
You can add some olive oil or vegan butter if you want a richer taste. We recommend using oils/butter in moderation so the herbs and citrus can shine!
What kind of rice can I use?
You can use brown, basmati, or white rice! We recommend long or medium-grain rice for a fluffy texture.
Did you make our lemon herb rice and enjoy it? We’d love to read about it! Be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
- ½ cup brown rice (95 g), dry
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1 ⅓ cup vegetable broth (330 ml)
- ⅓ cup fresh oregano (8 g), chopped
- ⅓ cup fresh parsley (9 g), chopped
- In a medium pot, add the brown rice, minced garlic, and lemon zest. Cook over medium heat for 2-3 minutes, to release the flavors.
- Add salt and vegetable broth, mix, and bring to a boil, then lid the pot and let cook for 20 minutes over low heat. Turn off the heat and let the lid on to allow the rice to absorb the flavored steam.
- Just before serving, add the chopped oregano and parsley greens to the rice pot while it’s still warm, then mix to combine.
- If using dried herbs, use half of the listed measurements
- Store leftovers in an airtight container for 3-4 days in the fridge. It can last up to two months in the freezer.
Nutrition Information:Yield: 2 Serving Size: ½ recipe
Amount Per Serving: Calories: 78Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 350mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 2g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.