Gluten-Free Lemon Herb Rice Pilaf
By the Gluten Free Recipes team ·
Bright and zesty, this gluten-free rice pilaf bursts with fresh lemon and fragrant herbs. Fluffy rice grains are infused with savory aromatics, creating a perfectly balanced side dish that's both light and satisfying.
At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including long-grain white rice, vegetable broth or water, extra virgin olive oil — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lemon Herb Rice Pilaf: When preparing this salads and sides recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Lemon Herb Rice Pilaf: This recipe is naturally gluten-free, relying on rice as its base. Always ensure your vegetable broth is certified gluten-free to avoid any hidden gluten.
Ingredients
- 2 cups long-grain white rice, rinsed
- 4 cups vegetable broth or water
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper, or to taste
Instructions
- 1
In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the rinsed long-grain white rice to the saucepan and stir to coat the grains with the oil and aromatics. Toast the rice for about 1-2 minutes until the edges appear slightly opaque. Pour in the vegetable broth or water, ensuring the rice is fully submerged.
- 3
Bring the liquid to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for about 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time to allow the steam to cook the rice evenly.
- 4
Once the rice is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become fluffy. Gently fluff the rice with a fork.
- 5
Stir in the fresh lemon juice, chopped fresh parsley, chopped fresh dill, salt, and black pepper. Toss gently to combine all the flavors. Taste and adjust seasoning as needed before serving this vibrant pilaf.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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