Lemon rice with vongole and dill oil

Lemon rice is decidedly Greek. Here it is served with vongole to celebrate Mediterranean flavours.
Lemon rice with vongole and dill oil on white dish with blue and white patterned napkin and silver knife and fork.Ben Dearnley
1H 10M
1H 20M

This is a Greek seafood dish that brings people together. Place the vongole in the middle of the table and it’s a fight to get to the bottom. Don’t forget to soak up those beautiful juices with some crusty bread.


Dill Oil



Heat oil in a large saucepan with a lid over medium heat, add onion and garlic, and cook, stirring occasionally, until onion has softened (6-7 minutes). Stir in rice and zest and cook until the rice is coated (2 minutes). Add wine and cook until reduced by half (5 minutes). Add stock, cover, and cook, until rice is tender (15 minutes).


Remove lid, add lemon juice and vongole to pan, cover and cook until vongole have open and rice is cooked (20 minutes). Discard any unopened vongole.


Meanwhile, for dill oil, combine ingredients in a small bowl, season to taste and stir to combine.


To serve, divide mixture between bowls and spoon over dill oil.

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