I turned simple rice into a zesty Greek Rice Dish with fresh lemon, garlic and herbs, an easy fluffy side that pairs well with grilled meats or a vibrant salad.
I love serving Greek Lemon Rice when I want something that actually makes people say hmm, what is that? Bright, zesty fresh lemon juice wakes the grains and tiny bits of garlic cloves give it a sharp, savory edge so each bite feels alive.
I keep it in my rotation of Greek Side Dishes, and honestly it ranks up there with the best Yummy Rice Side Dishes I make for friends who expect flavor. It pairs with most mains or lighter plates, and even when I throw it together last minute it tastes like I spent way longer.
Ingredients
- Long grain rice: Fluffy base, mostly starch and carbs, gives body and soaks up flavor, its not boring.
- Chicken or vegetable broth: Adds savory depth, protein is low but sodium varies, choose low salt dont overdo.
- Olive oil: Healthy fats, good for sautéing, gives silky mouthfeel and subtle fruitiness.
- Lemon juice and zest: Bright acidic tang, lifts flavors, adds vitamin C, a nice sour pop.
- Parsley and dill: Fresh herbs add green aroma, little fiber and vitamins, light herbal bite.
- Onion and garlic: Sweet and savory aromatics, add small amounts of fiber and immune boosting compounds.
- Unsalted butter: Adds richness, a bit of saturated fat, makes rice taste rounder and cozy.
- Bay leaf optional: Subtle floral warmth while cooking, removed before serving, nothing overpowering.
Ingredient Quantities
- 1 1/2 cups long grain white rice (basmati works too)
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice (about 1-2 lemons depending on size)
- 1 tsp lemon zest
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped (or more parsley if you like)
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 bay leaf, optional
How to Make this
1. Rinse 1 1/2 cups rice under cold water until the water runs clear, then drain well — this removes extra starch so the rice stays fluffy.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add the finely chopped yellow onion and sauté about 4–5 minutes until soft, then add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
3. Add the drained rice to the pan and stir for 2–3 minutes to lightly toast the grains and coat them in the oil and butter; this keeps the rice from getting gummy.
4. Pour in 3 cups low sodium chicken broth or vegetable broth and 1/4 cup fresh lemon juice, then stir in 1 tsp lemon zest, 1 tsp kosher salt, 1/4 tsp black pepper and the bay leaf if using. Give it one quick stir.
5. Increase heat to bring the pot to a boil, then immediately reduce to the lowest simmer and cover tightly. Cook undisturbed for 15–18 minutes, until the liquid is absorbed. Don’t lift the lid while it’s cooking.
6. Turn off the heat and let the rice rest, still covered, for 10 minutes so the steam finishes cooking the grains. This step is important, don’t skip it.
7. Remove the lid, discard the bay leaf, and gently fluff the rice with a fork. Stir in 3 tbsp chopped fresh parsley and 2 tbsp chopped fresh dill. Taste and adjust salt, pepper and lemon if needed.
8. If you want it richer, stir in a small pat of butter or a splash of olive oil now. If it seems a little wet, put it back on very low heat uncovered for 1–2 minutes; if too dry, add a tablespoon of warm broth.
9. Serve warm with extra chopped herbs and lemon wedges. Leftovers keep well in an airtight container in the fridge for up to 4 days.
Equipment Needed
1. Medium saucepan with a tight-fitting lid (about 2–3 qt), youll cook the rice in this.
2. Fine mesh sieve or small colander to rinse and drain the rice.
3. Measuring cups and spoons (1 1/2 cup, 1/4 cup, tbsp, tsp).
4. Wooden spoon or heatproof spatula for sautéing and stirring.
5. Chef’s knife and cutting board for chopping onion and herbs.
6. Microplane zester and a citrus juicer or reamer for lemon zest and juice.
7. Fork for fluffing the rice and a serving spoon.
8. Kitchen timer (or phone timer) and pot holders for safety.
FAQ
Flavorful Greek Lemon Rice Recipe Substitutions and Variations
- Rice substitution: Use jasmine rice for a softer, more fragrant result, same liquid but watch the pot cause it can get sticky. If you want nuttier texture swap to brown rice, add 1/2 cup more broth and cook about 40 to 45 minutes until tender.
- Broth substitution: Swap chicken broth for vegetable broth or use water with 1 teaspoon bouillon or stock powder. For a brighter note replace 1 cup of broth with dry white wine and cut the salt a bit.
- Herb substitution: No dill handy? Use extra parsley, fresh oregano, mint or chives instead. If using dried herbs, use 1 teaspoon dried for each tablespoon fresh and stir them in earlier so theyrehydrate.
- Lemon substitution: If you dont have fresh lemons bottled lemon juice works in a pinch, but for a more Greek tang sprinkle 1/4 to 1/2 teaspoon sumac or add 1 to 2 tablespoons white wine vinegar plus some lemon zest for aroma.
Pro Tips
1) Soak the rice if you can. For basmati especially, soaking 15 to 30 minutes and then draining gives longer, less broken grains and it cuts the cooking time a bit. Don’t skip rinsing first though.
2) Use warm or hot broth instead of pouring cold liquid in. It helps the pot hit and keep an even temp so the grains cook uniformly, less chance of gummy spots.
3) Finish with a cold pat of butter or a splash of olive oil and stir briskly to emulsify the cooking juices. It makes the rice glossy and silkier, and the fat carries the lemon and herb flavor better.
4) Stop condensation from falling back into the rice by tucking a clean kitchen towel between the pot rim and the lid while it rests. The towel soaks excess steam so the rice stays fluffy not soggy.
5) Cool leftovers fast and reheat smart. Spread rice thin on a sheet to cool, store airtight. To reheat, add a tablespoon or two of broth or water and cover so it steams back to life, or fry gently in a skillet for a nice toasty texture.
Flavorful Greek Lemon Rice Recipe
I turned simple rice into a zesty Greek Rice Dish with fresh lemon, garlic and herbs, an easy fluffy side that pairs well with grilled meats or a vibrant salad.
4
servings
367
kcal
Equipment: 1. Medium saucepan with a tight-fitting lid (about 2–3 qt), youll cook the rice in this.
2. Fine mesh sieve or small colander to rinse and drain the rice.
3. Measuring cups and spoons (1 1/2 cup, 1/4 cup, tbsp, tsp).
4. Wooden spoon or heatproof spatula for sautéing and stirring.
5. Chef’s knife and cutting board for chopping onion and herbs.
6. Microplane zester and a citrus juicer or reamer for lemon zest and juice.
7. Fork for fluffing the rice and a serving spoon.
8. Kitchen timer (or phone timer) and pot holders for safety.
Ingredients
1 1/2 cups long grain white rice (basmati works too)
3 cups low-sodium chicken broth or vegetable broth
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 small yellow onion, finely chopped
3 garlic cloves, minced
1/4 cup fresh lemon juice (about 1-2 lemons depending on size)
1 tsp lemon zest
3 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped (or more parsley if you like)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 bay leaf, optional
Directions
- Rinse 1 1/2 cups rice under cold water until the water runs clear, then drain well — this removes extra starch so the rice stays fluffy.
- Heat 2 tbsp olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add the finely chopped yellow onion and sauté about 4–5 minutes until soft, then add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- Add the drained rice to the pan and stir for 2–3 minutes to lightly toast the grains and coat them in the oil and butter; this keeps the rice from getting gummy.
- Pour in 3 cups low sodium chicken broth or vegetable broth and 1/4 cup fresh lemon juice, then stir in 1 tsp lemon zest, 1 tsp kosher salt, 1/4 tsp black pepper and the bay leaf if using. Give it one quick stir.
- Increase heat to bring the pot to a boil, then immediately reduce to the lowest simmer and cover tightly. Cook undisturbed for 15–18 minutes, until the liquid is absorbed. Don’t lift the lid while it’s cooking.
- Turn off the heat and let the rice rest, still covered, for 10 minutes so the steam finishes cooking the grains. This step is important, don’t skip it.
- Remove the lid, discard the bay leaf, and gently fluff the rice with a fork. Stir in 3 tbsp chopped fresh parsley and 2 tbsp chopped fresh dill. Taste and adjust salt, pepper and lemon if needed.
- If you want it richer, stir in a small pat of butter or a splash of olive oil now. If it seems a little wet, put it back on very low heat uncovered for 1–2 minutes; if too dry, add a tablespoon of warm broth.
- Serve warm with extra chopped herbs and lemon wedges. Leftovers keep well in an airtight container in the fridge for up to 4 days.
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: 300g
- Total number of serves: 4
- Calories: 367kcal
- Fat: 10.3g
- Saturated Fat: 2.8g
- Trans Fat: 0.03g
- Polyunsaturated: 0.95g
- Monounsaturated: 5.8g
- Cholesterol: 7.8mg
- Sodium: 691mg
- Potassium: 233mg
- Carbohydrates: 59.3g
- Fiber: 1.6g
- Sugar: 1.2g
- Protein: 6.3g
- Vitamin A: 550IU
- Vitamin C: 8.3mg
- Calcium: 38mg
- Iron: 0.8mg
