Greek Lemon Rice Recipe

Introduction

Greek Lemon Rice is a bright and flavorful side dish that pairs beautifully with many meals. Infused with fresh lemon, herbs, and garlic, this rice is both aromatic and comforting. It’s easy to prepare and perfect for adding a Mediterranean touch to your table.

Ingredients

• 2 cups raw rice (golden sella basmati recommended)
• 1 tablespoon oregano
• 1 teaspoon dried dillweed
• ⅓ cup olive oil (adjust to taste)
• ½ cup brown onion, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons freshly squeezed lemon juice
• Fresh parsley, chopped
• 3 cups low-sodium chicken broth

Instructions

1. Step 1: Wash the rice under cold water until the water runs clear. Drain the rice in a colander and set aside.
2. Step 2: Heat olive oil in a saucepan over medium heat. Add chopped onions and garlic, cooking until soft, translucent, and fragrant.
3. Step 3: Stir in dried oregano and dillweed, cooking for about 30 seconds to release their flavors.
4. Step 4: Add the washed rice to the pan, stirring to combine. Cook for 1 minute, stirring occasionally to prevent burning.
5. Step 5: Pour in the chicken broth, stir well, and season with salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Add lemon zest, lemon juice, and chopped parsley. Stir gently or fluff the rice with a fork to combine.
7. Step 7: Remove from heat and keep covered for another 5 minutes to let the rice steam and become fluffy.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Add crumbled feta cheese on top before serving for extra richness.
• If fresh herbs are unavailable, use 1 teaspoon dried parsley instead.
• Use fresh lemon zest and juice for the brightest flavor.

Storage

Store leftover Greek Lemon Rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently on the stove or in the microwave, fluffing with a fork before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can use long-grain white rice or jasmine rice, but cooking times and liquid amounts may vary slightly.

Can I make this recipe vegan?

Absolutely. Simply replace the chicken broth with vegetable broth and use olive oil as is for a vegan version.

Greek Lemon Rice Recipe

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★★★★★

4.7 from 143 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This Greek Lemon Rice recipe is a fragrant and flavorful side dish made with basmati rice, oregano, dillweed, fresh lemon juice, and parsley, cooked in low-sodium chicken broth for a light and refreshing complement to any meal. It’s perfect as a standalone dish or paired with your favorite Mediterranean entrees.

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Ingredients

Scale 1x2x3x

Rice and Herbs

• 2 cups raw golden sella basmati rice
• 1 Tablespoon dried oregano
• 1 teaspoon dried dillweed
• Fresh parsley, chopped (to taste)
• Zest of 1 lemon
• 2 Tablespoons freshly squeezed lemon juice

Aromatics and Liquids

• ⅓ cup olive oil (adjustable to taste)
• ½ cup brown onion, chopped
• 3 garlic cloves, finely chopped
• 3 cups low-sodium chicken broth

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Instructions

1. Prepare the Rice: Rinse the raw rice under cold running water until the water runs clear. Drain the rice well in a colander and set aside to remove excess moisture.
2. Sauté Aromatics: Heat olive oil in a saucepan over medium heat until hot. Add chopped onions and garlic and cook them until soft, translucent, and fragrant. Stir in dried oregano and dillweed and cook for about 30 seconds to release the herbs’ flavors.
3. Toast the Rice: Add the rinsed rice to the sautéed aromatics and stir to combine. Cook for 1 minute, stirring occasionally to prevent burning and lightly toast the rice.
4. Add Broth and Simmer: Pour in the low-sodium chicken broth and stir to combine. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 15 to 18 minutes, or until the broth is fully absorbed and the rice is tender.
5. Add Lemon and Parsley: Remove the saucepan from heat. Stir in the lemon zest, freshly squeezed lemon juice, and chopped fresh parsley. Fluff the rice gently with a fork to combine all ingredients evenly.
6. Rest the Rice: Cover the saucepan again and let the rice steam off the heat for an additional 5 minutes. This allows the rice to fully absorb flavors and fluff up beautifully.
7. Serve: Serve the Greek lemon rice warm as a flavorful side dish, perfect alongside grilled meats or vegetables. Optionally, garnish with crumbled feta cheese for an authentic touch.

Notes

• Golden sella basmati rice is recommended for its firm texture; however, regular basmati rice can be used as a substitute.
• Adjust olive oil quantity based on your preference for richness and flavor intensity.
• Low-sodium chicken broth helps control salt levels; alternatively, vegetable broth can be used for a vegetarian option.
• The lemon zest and juice are key for the signature bright Mediterranean flavor.
• For vegan adaptation, replace chicken broth with vegetable broth and omit feta cheese garnish.
• Make sure to rinse rice thoroughly to remove excess starch and prevent stickiness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek lemon rice, lemon rice recipe, Mediterranean rice side dish, basmati rice, oregano, dillweed, lemon juice rice