Fragrant, sunny, and impossibly comforting, this Greek Lemon Rice Recipe is the ultimate side dish that’ll steal the spotlight from anything else on your table! Made with simple pantry staples, a handful of fresh herbs, lively lemons, and a drizzle of silky extra virgin olive oil, every spoonful is bursting with tangy Mediterranean flavor. This recipe is truly a staple in my kitchen—both for easy weeknight dinners and impressive company meals!
Why You’ll Love This Recipe
- Bright, Tangy Flavor: The combo of fresh lemon juice, zest, and herbs makes every bite sing with Mediterranean sunshine.
- Super Versatile: This Greek Lemon Rice pairs perfectly with chicken, seafood, roasted veggies, or can even steal the show as a vibrant vegetarian main.
- Easy, Everyday Ingredients: You probably have almost everything for this recipe in your pantry already, and it comes together without any fuss.
- Crowd Pleaser: Whether for family dinners or entertaining friends, everyone always reaches for seconds of this irresistible rice dish!
Ingredients You’ll Need
This Greek Lemon Rice Recipe leans on simple, wholesome ingredients that each bring something unique to the table. Don’t skip any—together, they create the unforgettable flavor, color, and texture that makes this dish so irresistible.
- Long grain rice (2 cups, uncooked): Classic choice for fluffy, separate grains; rinsing and soaking ensure perfection.
- Extra virgin olive oil: For authentic flavor and a luscious, silky texture—use a good Greek oil if you can!
- Yellow onion, chopped (1 medium): Adds welcome sweetness and depth to the rice base.
- Garlic clove, minced: Just one clove gives the whole pot a gentle savory kick.
- Orzo pasta (½ cup): The secret twist—these tiny golden pasta shapes add subtle nutty flavor and gorgeous texture.
- Lemons (juice of 2; zest of 1): Both the fresh-squeezed juice and zest bring totally vibrant, tart flavor and aroma.
- Low sodium broth (2 cups; chicken or vegetable): Lends richness without overpowering the lemony brightness—choose veg broth for a meatless option.
- Salt: Just a pinch balances all the flavors and lets the herbs and citrus shine.
- Fresh parsley (large handful, chopped): Folded in at the end for a burst of color and fresh, herby notes.
- Dried dill weed (1 tsp): Traditional Greek herb brings an unmistakable Mediterranean aroma and gentle earthiness.
Variations
What’s extra wonderful about this Greek Lemon Rice Recipe is how forgiving and customizable it is. You can easily tweak it for dietary needs, swap in new flavors, or give it a twist based on what’s in your pantry.
- Gluten-Free: Simply skip the orzo to make this recipe completely gluten free—everything else stays the same!
- Vegan Option: Swap chicken broth for vegetable broth and double-check that your pasta is egg-free for a 100% plant-based version.
- Brown Rice Alternative: Brown rice works well here, but remember to allow for extra soaking and cooking time, plus more liquid.
- Go Herb Crazy: Stir in extra fresh herbs like mint or oregano, or swap part of the parsley for cilantro for your own flavor twist.
How to Make Greek Lemon Rice Recipe
Step 1: Wash and Soak the Rice
This is the step that ensures fluffy perfection in every bite. Rinse your rice under cold water until the water runs nearly clear, then soak it for 15–20 minutes. This removes excess starch, shortens cooking time, and prevents the rice from turning sticky—trust me, it’s so worth it!
Step 2: Sauté Onion, Garlic, and Orzo
Heat your olive oil over medium heat in a large saucepan. Add the chopped onion and cook until translucent—about 3–4 minutes. Toss in the garlic and orzo pasta. Let the orzo sizzle until it’s just golden and fragrant; this little step builds a toasty, nutty base for your lemon rice.
Step 3: Add Rice, Lemon, and Broth
Drain the soaked rice well, then stir it into the pot, making sure every grain gets coated in that glorious olive oil. Immediately pour in the lemon juice and broth, and sprinkle with salt. Give everything a gentle stir, then bring to a lively boil. Once it’s bubbling, turn the heat down low, cover, and let it simmer gently for about 20 minutes until all the liquid is absorbed.
Step 4: Let It Rest, Then Add Herbs
Resist the temptation to peek! Remove your pot from the heat and let it rest, undisturbed, covered for 10 minutes. This final steam makes the rice pillowy and perfect. Then, uncover, fluff with a fork, and fold in the fresh parsley, dill, and that dreamy lemon zest. Add a few extra lemon slices on top for a finishing touch if you like.
Pro Tips for Making Greek Lemon Rice Recipe
- Lemon Layering: To keep the flavor extra bright, always add the zest at the very end—never cook it in with the rice or you’ll lose some of that zippy punch.
- Rice Texture Triumph: Do not skip soaking and rinsing the rice! It makes the difference between sticky and perfectly fluffy grains.
- Rest for Success: Letting the rice rest after cooking—covered, off heat—is the secret for absorbing every flavor and getting an ideal, silky texture.
- Herb Magic: Always use fresh parsley if possible, and don’t be afraid to be generous—you want that pop of green and freshness in every forkful.
How to Serve Greek Lemon Rice Recipe
Garnishes
A few lemon wedges, extra sprigs of parsley, or a sprinkle of crumbled feta are my go-tos for finishing this Greek Lemon Rice Recipe. The visual burst of yellow and green is so appealing, and the little pop of cheese or extra herbs makes the dish feel gourmet—even if it took less than an hour to pull together.
Side Dishes
This rice is made for feasts—serve it with grilled chicken souvlaki, roasted salmon, garlicky shrimp skewers, or simple baked cod. It’s also dreamy with oven-roasted vegetables or as a base under Greek meatballs, lamb kabobs, or a fresh Greek salad.
Creative Ways to Present
Spoon the rice into a shallow bowl and top with roasted veggies for a stunning veggie grain bowl. Or, pack it into a small ramekin and invert for an elegant plated rice “dome.” For a family-style meal, serve it straight from the pot with a pretty scattering of lemon slices and fresh herbs on top—everyone will want to dig in!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully—just let the rice cool to room temperature and store in an airtight container in the fridge. It will stay fresh for up to 4 days. I actually love sneaking spoonfuls straight from the container for lunch the next day!
Freezing
Yes, you can freeze Greek Lemon Rice Recipe! Portion the cooled rice into zip-top freezer bags, flatten, and freeze for up to 2 months. Thaw in the fridge overnight before reheating to keep the grains fluffy.
Reheating
To reheat, sprinkle a tablespoon or two of water over the rice, then warm gently in the microwave or on the stovetop, covered, until hot and revived. Fluff with a fork and finish with a squeeze of extra lemon if you want to refresh the flavor.
FAQs
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Can I use jasmine or basmati rice for this Greek Lemon Rice Recipe?
Yes! Jasmine or basmati rice both work well here and provide their own delicious aromatic qualities. Just be sure to rinse and soak thoroughly to get the light, fluffy consistency you want.
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Why do I have to soak the rice?
Soaking helps remove surface starch, which is the culprit for sticky rice. It also helps the grains cook evenly and more quickly, ensuring light, separate grains throughout the Greek Lemon Rice Recipe.
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Is this recipe vegan or vegetarian?
The base recipe is vegetarian if you use vegetable broth. To make it vegan, just ensure that your orzo is egg-free and use veggie broth for simmering. All the other ingredients are already plant-based!
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Can I make this Greek Lemon Rice Recipe in a rice cooker?
Yes, though the stovetop yields the best flavor and texture, a rice cooker can do the trick! Follow the instructions for prepping the rice and orzo, use the appropriate amount of liquid for your machine, and swap in onion and garlic powders. Stir in the fresh parsley, dill, and lemon zest at the end for brightness.
Final Thoughts
If you’re craving something both simple and spectacular, don’t wait to try this Greek Lemon Rice Recipe. It’s a guaranteed mood-brightener—the kind of dish you’ll find yourself making on repeat. Go on, bring a little Mediterranean sunshine into your kitchen tonight!
Print
Greek Lemon Rice Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves up to 6
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Lemon Rice recipe is a flavorful and aromatic dish that pairs perfectly with a variety of Mediterranean-inspired mains. The combination of zesty lemon, fragrant herbs, and fluffy rice makes it a delightful side dish for any occasion.
Ingredients
Rice:
- 2 cups long grain rice (uncooked)
Seasonings:
- Early Harvest Greek extra virgin olive oil
- 1 medium yellow onion, chopped (just over 1 cup chopped onions)
- 1 garlic clove, minced
- 1/2 cup orzo pasta
- 2 lemons, juice of (PLUS zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetable broth will work)
- Pinch salt
- Large handful chopped fresh parsley
- 1 tsp dill weed (dry dill)
Instructions
- Prepare the Rice: Wash rice well and soak in cold water for 15-20 minutes. Drain well.
- Sauté Onion and Orzo: Heat olive oil in a saucepan, sauté onions, garlic, and orzo until fragrant. Add rice and coat.
- Cook the Rice: Pour in lemon juice and broth, bring to a boil, then simmer covered for 20 minutes until rice is tender.
- Rest and Garnish: Remove from heat, let sit covered for 10 minutes. Stir in parsley, dill, and lemon zest. Garnish with lemon slices.
Notes
- Washing and soaking the rice helps remove excess starch for non-sticky rice.
- Letting the rice rest covered after cooking preserves its texture.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
