Name: Greek Lemon Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 cup long-grain white rice; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups chicken or vegetable broth; Juice of 1 large lemon (about 3 tablespoons); 1 teaspoon lemon zest; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; Optional: crumbled feta or dill for garnish

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Greek Lemon Rice is the sunniest, most aromatic side dish you can bring to your table, bursting with Mediterranean flavors and that irresistible blend of citrus, herbs, and the kind of comfort only a perfect bowl of rice delivers. Whether you’re serving it alongside grilled souvlaki, roasted vegetables, or simply craving a fresh twist on your usual rice, this recipe brings together fluffy grains, bright lemon, and a whisper of olive oil in every forkful. It’s easy enough for a weeknight, but feels impressively special for dinner parties and gatherings.

Ingredients You’ll Need

This recipe relies on a short list of fresh, pantry-friendly ingredients, but each one adds a crucial flavor, texture, or pop of color to authentic Greek Lemon Rice. Here’s what you need, along with a little wisdom for each:

Long-grain white rice: Guarantees fluffy, tender results that soak up all the lemony goodness. A must for proper texture!
Olive oil: Adds a rich, fruity base flavor and coats the rice so each grain stays perfectly separated.
Onion: Finely chopped for sweetness and depth; it practically melts away, infusing the rice subtly.
Garlic: Just two cloves punch up the aroma and bring a classic Mediterranean savoriness.
Chicken or vegetable broth: Broth is key for flavor—use a good-quality one, and stick with veggie for a vegetarian dish.
Lemon juice: The star ingredient that brings brightness, freshness, and a gentle tang that defines this rice.
Lemon zest: Intensifies the citrusy flavor with aromatic oils, giving that extra hit of sunshine.
Salt: Just enough to bring all the flavors together. Taste before serving—it’s easy to adjust!
Black pepper: A little hint of heat sharpens the flavors and rounds out the dish.
Fresh parsley: Lively, green, and herbaceous, it gives Greek Lemon Rice a burst of color and freshness at the end.
Optional feta or dill: Crumbled feta or feathery dill is an irresistible finishing touch—try one, or both!

How to Make Greek Lemon Rice

Step 1: Rinse the Rice

Start by thoroughly rinsing your rice under cold water until the water runs clear—this step can’t be skipped! It removes excess starch, helping each grain stay light and fluffy rather than mushy. Drain well before moving on.

Step 2: Sauté Onion and Garlic

In a medium saucepan, heat your olive oil over medium heat. Toss in the finely chopped onion and sauté for about 3 to 4 minutes until it’s soft and translucent. Stir in the minced garlic and cook for just 30 seconds more; you’ll know it’s ready once it smells incredibly fragrant.

Step 3: Toast the Rice

Add your drained rice directly into the pot and stir well, letting the grains get coated in the oil and soak up the aromatic base. Toast for 1 to 2 minutes, stirring often. This step deepens the flavor and helps achieve that restaurant-worthy texture.

Step 4: Add Broth and Lemon

Pour in the chicken or vegetable broth, along with the lemon juice, lemon zest, salt, and black pepper. Stir everything together to combine evenly, then increase the heat and bring the mixture to a gentle boil.

Step 5: Simmer Until Tender

As soon as the pot comes to a boil, reduce the heat to low, cover the pan, and let it simmer for 15 to 18 minutes. The rice should be tender and all the liquid absorbed—avoid peeking too often, as letting out steam will affect the final result!

Step 6: Rest and Fluff

Remove the saucepan from the heat, still covered, and let it sit for 5 minutes. This resting time lets the rice steam to perfection. Finally, fluff gently with a fork to separate the grains.

Step 7: Finish with Herbs and Garnish

Scatter in the chopped fresh parsley, giving the rice a fresh and lively finish. Top with crumbled feta or dill if you love a little extra flair. Serve your Greek Lemon Rice while it’s warm and aromatic!

How to Serve Greek Lemon Rice

Garnishes

Garnishing Greek Lemon Rice is where you can add extra personality: a shower of crumbled feta brings creaminess and tang, while a sprinkle of fresh dill offers bright, grassy notes. Even a few lemon wedges on the side can make the whole meal pop. Don’t be shy with the olive oil drizzle right before serving, either.

Side Dishes

This dish is a true chameleon; pair it with classic Greek favorites like grilled chicken souvlaki, sizzling lamb kebabs, or pan-seared fish. It’s also wonderful alongside roasted vegetables or a crisp Greek salad—basically, wherever you’d like a refreshing, lemony counterpoint.

Creative Ways to Present

Try piling Greek Lemon Rice onto a platter and topping it with your favorite roasted veggies for a cheerful centerpiece, or stuff it into roasted peppers for a vibrant vegetarian main. For lunchboxes or picnics, serve it in individual jars layered with olives, tomatoes, cucumber, and feta.

Make Ahead and Storage

Storing Leftovers

Greek Lemon Rice keeps well in the refrigerator for up to four days. Cool any leftovers completely, then transfer them into an airtight container. The fresh parsley will mellow out a bit in the fridge, but the lemony aroma stays wonderfully vibrant.

Freezing

You can absolutely freeze cooked Greek Lemon Rice! Spread it out on a baking sheet to cool completely before transferring to freezer-safe bags or containers. Label and freeze for up to three months; this makes for an easy meal-prep side.

Reheating

To reheat, sprinkle a tablespoon or two of water over the rice, cover, and warm gently in the microwave or on the stovetop, stirring occasionally. The added moisture keeps the rice fluffy and prevents it from drying out.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice gives a nuttier flavor and chewier texture, but just keep in mind you’ll need to add extra broth and extend the cooking time for the rice to become tender.

What can I substitute for fresh parsley?

If you’re out of parsley, chopped fresh dill, mint, or even chives add their own special twist. Each herb will lend a slightly different character, so pick your favorite!

How do I prevent the rice from sticking to the pot?

Make sure to rinse the rice thoroughly before cooking and always cook over low heat once the broth is added. Using enough olive oil and fluffing the rice after steaming will help keep it perfectly separated.

Is Greek Lemon Rice gluten free?

Yes! Rice and all typical ingredients in this recipe are naturally gluten free. Just double check your broth is certified gluten free if you have dietary concerns.

Can I make Greek Lemon Rice vegan?

Definitely. Use vegetable broth instead of chicken and skip the feta cheese or sub in a dairy-free alternative—you’ll still get all that wonderful flavor and texture.

Final Thoughts

If you’re craving a little taste of the Mediterranean at home, you simply can’t go wrong with this Greek Lemon Rice. It’s quick, endlessly versatile, and brings a burst of sunshine to any meal. Give it a try—you might just find yourself reaching for this recipe again and again!

Greek Lemon Rice Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Greek Lemon Rice is a flavorful and aromatic side dish that pairs perfectly with a variety of main courses. The combination of zesty lemon, fragrant herbs, and fluffy rice makes it a versatile and delicious addition to any meal.

Ingredients

Scale

Main Ingredients:

1 cup long-grain white rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced

Seasonings and Garnish:

2 cups chicken or vegetable broth
Juice of 1 large lemon (about 3 tablespoons)
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Optional: crumbled feta or dill for garnish

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Instructions

Rinse the rice: Under cold water until the water runs clear, then drain.
Sauté aromatics: In a saucepan, heat olive oil, sauté onion until soft, add garlic and cook until fragrant.
Toast the rice: Add rice to the pan, toast for 1–2 minutes.
Cook the rice: Pour in broth, lemon juice, zest, salt, and pepper. Bring to a boil, then simmer covered for 15–18 minutes.
Finish and garnish: Remove from heat, let sit for 5 minutes, fluff with a fork, stir in parsley, garnish with feta or dill, and serve.