Mediterranean Rice
This Mediterranean rice is a delicious lemon rice side dish that goes well with so many things. Make this recipe using jasmine rice in the Instant Pot or on the stove.
Servings 8
Calories 228kcal
Cost $.72 per serving
Equipment
- Instant Pot optional
- large pot optional
Ingredients
- 1 tbs avocado oil
- 1/2 cup finely chopped onion about half of a small onion
- 3/4 cup finely chopped red pepper about half of a large pepper
- 1/2 tsp dried oregano
- 2 to 3 1/2 cups broth or water (2 cups for Instant Pot, 3 1/2 cups for stovetop)
- 2 cups jasmine rice rinsed (or other rice of choice)
- 2 tbs. olive oil
- 1 tbs. lemon juice
- Zest of one lemon about a teaspoon
- 1 tbs red wine vinegar
- 1/2 tsp salt or more if using water
- 1/2 tsp pepper
- 1 cup finely chopped English cucumber
- ½ cup diced kalamata olives pits removed
Instructions
Instant Pot Instructions
- Set the Instant Pot to Saute, and heat the avocado oil. Add the diced onion and cook for two minutes, stirring frequently, until starting to get translucent. Add the diced red pepper and oregano, and cook for another minute.
- Add 2 cups of broth or water, along with 2 cups of rinsed rice, to the pot. Cover the pot and turn the knob to Sealing. Set the the Instant Pot to Manual High Pressure for 6 minutes. After the 6 minute cook time, let the pressure release naturally for 10 minutes. If any pressure remains at this point, release the remaining pressure.
- While the rice is cooking, in a small bowl stir together the olive oil, lemon juice, lemon zest, red wine vinegar, salt, and pepper. After the rice is done cooking, remove the cover and add the sauce to the warm rice. Stir to coat well. Taste and adjust the seasonings as needed, adding salt if you used water instead of broth. Just before serving the warm rice, stir in the chopped cucumber and olives. (If you won’t be eating the whole batch immediately, store the olives and cucumber separately from the rice. Mix them together before serving.)
Stovetop Instructions
- In a large Dutch oven, heat the avocado oil over medium heat. Add the diced onion and cook for two minutes, stirring frequently, until starting to get translucent. Add the diced red pepper and oregano, and cook for another minute.
- Add the broth or water and cover the pot. Bring to a boil, then add the rinsed rice. Cover the pot, lower the heat to low, and simmer for 15 to 20 minutes, or until the broth is absorbed. Stir occasionally while it simmers, and add a bit of water if it sticks to the bottom of the pot before the rice is tender. You may need to gradually add an extra ¼ cup or ½ cup of water during the last five minutes.
- While the rice is cooking, in a small bowl stir together the olive oil, lemon juice, lemon zest, red wine vinegar, salt, and pepper. After the rice is done cooking, remove the cover and add the sauce to the warm rice. Stir to coat well. Taste and adjust the seasonings as needed, adding salt if you used water instead of broth. Just before serving the warm rice, stir in the chopped cucumber and olives. (If you won’t be eating the whole batch immediately, store the olives and cucumber separately from the rice. Mix them together before serving.)
Video
Notes
If you use a different type of rice, follow the cooking instructions on the package for that type of rice.
Nutrition
Calories: 228kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 443mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg
