I’m excited to share a bright, lemony Greek Rice Dish made with fresh lemon, garlic, and herbs, perfect for pairing with grilled meats or a crisp salad.
I cant get enough of Flavorful Greek Lemon Rice, it tastes like sunshine in a bowl and somehow it isnt cloying, its bright and sharp. I use long grain white rice and lemon zest and juice of a large lemon to give that signature zing that wakes up every bite.
Sometimes I pair it with whatever I’m serving just to see how it plays, and its become my go to for Greek Side Dishes Rice and one of my favorite Delicious Dinner Sides. Give it a try you might find yourself making it on repeat.
Ingredients
- Fluffy long grain rice gives texture, starchy carbs and mild nutty flavor.
- Bright lemon zest and juice add tang, vitamin C and lively sourness.
- Low sodium broth bring savory umami, extra moisture and more depth.
- Garlic give pungent warmth and antioxidants, not sweet but savory.
- Extra virgin olive oil adds silkiness, healthy fats and subtle fruitiness.
- Fresh parsley brings herb freshness bright color and light grassy notes.
- Dill adds gentle anise like flavor, floral lift and Mediterranean vibes.
- Yellow onion gives sweet savory base, fiber and caramelizing sweetness.
- Butter lends roundness, buttery richness and tiny extra silkiness.
Ingredient Quantities
- 1 1/2 cups long grain white rice (jasmine or basmati)
- 3 cups low sodium chicken or vegetable broth
- 1 small yellow onion
- 2 to 3 cloves garlic
- Zest and juice of 1 large lemon (it’s about 2 tablespoons juice)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter (optional)
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bay leaf (optional)
How to Make this
1. Rinse 1 1/2 cups long grain rice under cold water until the water runs clear, drain well so it wont be mushy.
2. Peel and finely chop 1 small yellow onion, mince 2 to 3 cloves garlic, zest and juice 1 large lemon (about 2 tablespoons juice).
3. In a medium saucepan heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter if using over medium heat.
4. Add the chopped onion and 1 teaspoon kosher salt, sauté about 4 to 5 minutes until soft and slightly translucent, then add the garlic and cook 30 to 45 seconds until fragrant.
5. Stir in the drained rice and toast it for 1 to 2 minutes, stirring so each grain gets coated with the oil and butter, it gives the rice a nicer flavor.
6. Pour in 3 cups low sodium chicken or vegetable broth, add the lemon zest and lemon juice, 1/2 teaspoon black pepper, and 1 bay leaf if using. Bring to a boil.
7. Reduce heat to low, cover the pot tightly and simmer gently for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender.
8. Turn off the heat and let the rice sit, still covered, for 8 to 10 minutes to steam; this step is important so the rice firms up and gets fluffy.
9. Remove the bay leaf, fluff rice with a fork, stir in 2 tablespoons chopped fresh parsley and 1 tablespoon fresh dill or 1 teaspoon dried dill, taste and add a little more salt or lemon if needed, then serve warm.
Equipment Needed
1. Medium saucepan with a tight fitting lid (about 2 to 3 quart)
2. Fine mesh sieve or small strainer for rinsing and draining the rice
3. Measuring cups and measuring spoons for rice, broth and seasonings
4. Cutting board and a chef’s knife for the onion, garlic and herbs
5. Microplane or fine grater for lemon zest (or a small sharp grater)
6. Wooden spoon or silicone spatula to sauté and stir the rice
7. Fork for fluffing the rice after it steams
8. Citrus juicer or reamer (handheld) to get the lemon juice out quickly
FAQ
Flavorful Greek Lemon Rice Recipe Substitutions and Variations
- 1 1/2 cups long grain white rice: can swap for brown rice. Use same 1 1/2 cups, but increase liquid to about 3 1/4–3 1/2 cups and cook 40–45 minutes until tender. Brown rice is nuttier and chewier, so texture will change.
- 3 cups low sodium chicken or vegetable broth: sub with 3 cups water plus 1 bouillon cube or 1 to 1 1/2 teaspoons bouillon paste, or just use straight vegetable broth if you want it vegan. Taste as you go since bouillon can be salty.
- 2 tablespoons fresh parsley / 1 tablespoon fresh dill: if you don’t have fresh, use dried at a 3:1 ratio (so 1 teaspoon dried dill for 1 tablespoon fresh). Or try 1 tablespoon chopped oregano or mint for a slightly different Greek vibe.
- Zest and juice of 1 large lemon: bottled lemon juice works in a pinch (use about 2 tablespoons), or swap with 2 tablespoons fresh lime juice for a brighter twist. Fresh zest is best though, so try not to skip it.
Pro Tips
1. Rinse the rice until the water runs clear and let it drain well so it wont be mushy, even letting it sit on a clean towel for a few minutes helps.
2. Warm the broth before adding it, that keeps the temp steady so the grains cook evenly, and hold off on final salt and lemon until the end so you can adjust flavor.
3. Toast the rice briefly in the oil just until fragrant and the edges look a little translucent, dont let it brown, that small step gives a nuttier flavor and keeps the grains separate.
4. Turn off the heat and let the pot sit covered for several minutes then fluff with a fork, add the fresh herbs and lemon last so they stay bright, and a little butter or olive oil at the end makes the texture silkier.
Flavorful Greek Lemon Rice Recipe
I’m excited to share a bright, lemony Greek Rice Dish made with fresh lemon, garlic, and herbs, perfect for pairing with grilled meats or a crisp salad.
4
servings
360
kcal
Equipment: 1. Medium saucepan with a tight fitting lid (about 2 to 3 quart)
2. Fine mesh sieve or small strainer for rinsing and draining the rice
3. Measuring cups and measuring spoons for rice, broth and seasonings
4. Cutting board and a chef’s knife for the onion, garlic and herbs
5. Microplane or fine grater for lemon zest (or a small sharp grater)
6. Wooden spoon or silicone spatula to sauté and stir the rice
7. Fork for fluffing the rice after it steams
8. Citrus juicer or reamer (handheld) to get the lemon juice out quickly
Ingredients
1 1/2 cups long grain white rice (jasmine or basmati)
3 cups low sodium chicken or vegetable broth
1 small yellow onion
2 to 3 cloves garlic
Zest and juice of 1 large lemon (it's about 2 tablespoons juice)
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter (optional)
2 tablespoons fresh parsley
1 tablespoon fresh dill or 1 teaspoon dried dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 bay leaf (optional)
Directions
- Rinse 1 1/2 cups long grain rice under cold water until the water runs clear, drain well so it wont be mushy.
- Peel and finely chop 1 small yellow onion, mince 2 to 3 cloves garlic, zest and juice 1 large lemon (about 2 tablespoons juice).
- In a medium saucepan heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter if using over medium heat.
- Add the chopped onion and 1 teaspoon kosher salt, sauté about 4 to 5 minutes until soft and slightly translucent, then add the garlic and cook 30 to 45 seconds until fragrant.
- Stir in the drained rice and toast it for 1 to 2 minutes, stirring so each grain gets coated with the oil and butter, it gives the rice a nicer flavor.
- Pour in 3 cups low sodium chicken or vegetable broth, add the lemon zest and lemon juice, 1/2 teaspoon black pepper, and 1 bay leaf if using. Bring to a boil.
- Reduce heat to low, cover the pot tightly and simmer gently for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender.
- Turn off the heat and let the rice sit, still covered, for 8 to 10 minutes to steam; this step is important so the rice firms up and gets fluffy.
- Remove the bay leaf, fluff rice with a fork, stir in 2 tablespoons chopped fresh parsley and 1 tablespoon fresh dill or 1 teaspoon dried dill, taste and add a little more salt or lemon if needed, then serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 290g
- Total number of serves: 4
- Calories: 360kcal
- Fat: 9.6g
- Saturated Fat: 2.7g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 5.4g
- Cholesterol: 7.8mg
- Sodium: 405mg
- Potassium: 320mg
- Carbohydrates: 56g
- Fiber: 1.4g
- Sugar: 1.5g
- Protein: 6g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 38mg
- Iron: 0.9mg
