Easy Greek Lemon Rice (Print-Friendly Version)
Tender rice with lemon, herbs, and zesty aroma. Classic Greek flavors in a light, flavorful side.
# Ingredients List:
→ Main Components
01 -
200 grams long-grain white rice, rinsed
02 -
2 tablespoons olive oil
03 -
1 small onion, finely diced
04 -
2 cloves garlic, minced
05 -
480 millilitres chicken broth or vegetable broth
06 -
Juice and zest of 1 large lemon
07 -
2 tablespoons fresh parsley, chopped
08 -
1 tablespoon fresh dill, chopped (optional)
09 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook, stirring, until softened, about 3–4 minutes. Stir in minced garlic and sauté for an additional minute until fragrant.
02 -
Add rinsed rice to the saucepan, stirring well to coat with oil and aromatics. Toast rice for 2 minutes, allowing it to absorb the flavours.
03 -
Pour in chicken broth (or vegetable broth), lemon juice, and lemon zest. Stir to combine and bring the mixture to a boil.
04 -
Once boiling, reduce heat to low, cover saucepan, and simmer for 18–20 minutes or until liquid is fully absorbed and rice is tender.
05 -
Remove pan from heat and keep covered for 5 minutes. Fluff rice with a fork, then gently mix in parsley and dill. Season with salt and black pepper to taste.
06 -
Serve warm as a side, pairing with grilled meats, fish, or roasted vegetables.
# Extra Tips:
01 -
For enhanced depth of flavour, consider adding a bay leaf or pinch of cumin during simmering.
02 -
Substitute white rice with brown rice, increasing broth to 600 millilitres and total cooking time to 35–40 minutes.
03 -
To make the dish vegan, use only vegetable broth instead of chicken broth.
04 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a small splash of broth or water to restore moisture.
05 -
Pairs beautifully with grilled chicken, lamb, baked salmon, or a crisp Greek salad.