Description
A light and savory lemon herb rice and vegetable casserole that complements salmon fillets beautifully—fresh, zesty, and full of texture, perfect for a balanced meal.
Ingredients
1 cup uncooked jasmine or basmati rice
2 cups vegetable or chicken broth
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 cup broccoli florets, chopped small
1/2 cup frozen peas
1/4 cup chopped fresh parsley
1 tbsp chopped fresh dill or 1 tsp dried dill
1 tsp lemon zest
1 tbsp lemon juice
Salt and pepper to taste
1/2 cup shredded Parmesan or crumbled feta cheese (optional)
Olive oil or butter for greasing the dish
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook for 1 minute.
3. Stir in zucchini, broccoli, and peas. Cook for 3–4 minutes, until slightly tender.
4. In a large bowl, mix uncooked rice, sautéed vegetables, parsley, dill, lemon zest, lemon juice, salt, and pepper.
5. Pour in broth and stir to combine.
6. Transfer mixture to prepared casserole dish and cover tightly with foil.
7. Bake for 40–45 minutes, or until rice is cooked and liquid is absorbed.
8. Remove from oven, uncover, and stir in cheese if using. Let sit 5 minutes before serving.
Notes
Pairs perfectly with baked or grilled salmon—add a wedge of lemon on the side.
Swap in asparagus, spinach, or mushrooms based on season and preference.
To make ahead, assemble everything in the dish and refrigerate, then bake just before serving.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: rice vegetable casserole, salmon side dish, lemon herb rice, healthy casserole