Lemon rice with vongole recipe - Gourmet Traveller
This Greek lemon rice with vongole recipe with dill oil offers the best of Mediterranean flavours while being relatively easy to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 white onion, thinly sliced
- 2 garlic cloves, crushed
- 300 gm medium grain rice, rinsed
- Zest and juice of 1 lemon
- 125 ml (½ cup) white wine
- 625 ml (2½ cup) fish stock
- 500 gm vongole, purged
- Dill Oil
- ¼ cup (loosely packed) dill leaves, finely chopped
- ¼ preserved lemon, rind finely chopped
- 60 ml (¼ cup) olive oil
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