Lemon-Rice Pilaf with Pine Nuts and Fresh Herbs

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A fragrant Greek-inspired rice pilaf cooked with aromatic lemon, toasted pine nuts, and fresh herbs for a bright, flavorful side dish. This Mediterranean recipe, ready in about 35 minutes, pairs long-grain white rice, olive oil, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups long-grain white rice
• 3 tbsp olive oil
• 1/4 cup pine nuts
• 1 small, finely chopped onion
• 3 cups vegetable broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3 tbsp, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a dry skillet over medium heat, toast 1/4 cup pine nuts, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from heat and set aside.
2. Step 2: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent and soft.
3. Step 3: Add 1 1/2 cups long-grain white rice to the pan and stir to coat the grains with oil. Cook for 2 minutes until the rice is slightly toasted and shiny.
4. Step 4: Pour in 3 cups vegetable broth, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove saucepan from heat and let rice sit covered for 5 minutes. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 3 tbsp chopped fresh parsley, 2 tbsp chopped fresh dill, and the toasted pine nuts. Fluff with a fork and serve warm.