Shichirin - Lemon-Herb Rice
5m prep 20m cook 35m ready
A simple lemon-herb rice side dish made with short-grain rice, olive oil, parsley, and lemon zest. It's a versatile accompaniment, especially good with grilled seafood.
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Ingredients
- 3 uncooked short-grain rice
- Water
- 1 tsp extra-virgin olive oil
- 1 tbsp parsley finely chopped
- 1/2 tsp lemon zest finely grated
- salt
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.2 mg
- Iron: 2.3 mg
- Magnesium: 32.6 mg
- Phosphorus: 99.2 mg
- Potassium: 114 mg
- Zinc: 1.68 mg
Let's Cook
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Step 1.
Rinse the rice thoroughly under cold running water until the water runs clear, which removes excess surface starch and helps the grains cook up separate rather than gluey. Drain well.
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Step 2.
Cook the drained rice according to the package directions, using the amount of water specified for 100 g of short-grain rice. Bring to a boil, then reduce the heat to low, cover, and simmer gently until the rice is tender and the water is absorbed, typically 15–20 minutes depending on the package.
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Step 3.
Once the rice is cooked, remove the pot from the heat and let it rest covered for 5–10 minutes. During this time, the grains will firm up slightly and the remaining moisture will even out; keep the lid on to trap steam.
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Step 4.
While the rice rests, finely chop the parsley and grate the lemon zest so they are ready to fold in. Measure the olive oil and salt as well.
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Step 5.
After resting, uncover the rice and gently fold in the olive oil, chopped parsley, lemon zest, and a pinch of salt using a fork or spatula. Be careful not to overmix, which can make the rice sticky; stop as soon as the ingredients are evenly distributed.
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Step 6.
Keep the lemon-herb rice warm until serving, either by leaving it covered on the lowest heat setting or by transferring it to a warm bowl and covering tightly with foil. Serve as a neutral accompaniment to grilled seafood.
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