Greek Rice

Delicious Greek Rice that’s so easy to make and pairs beautifully with lots of Mediterranean favorites like my Chicken Gyros or Chicken Souvlaki! This easy side dish is flavor-packed with onions, garlic, lots of fresh herbs and lemon juice!

Greek Rice

I love easy sides like this tasty Greek rice that’s lemon flavored and loaded with lots of fresh herbs like parsley and fresh dill. It’s so delicious you’ll want to eat it on its own. No more boring plain rice, this rice pilaf will transform a simple side into the star of the show.

This is such a great side dish because it pairs beautifully with so many dishes like my Chicken Souvlaki, Chicken Gyros or my Greek Meatballs, just to name a few. This rice pilaf is a fairly popular side dish, that I’m sure you’ve tried at your local Greek restaurant. But now, you can make it at home because it’s simple and requires just a few ingredients.

Ingredient Notes

• Rice – You’ll want to use a long grain rice or medium grain rice. Basmati or jasmine rice will also work. I wouldn’t really recommend a short grain rice but if that’s all you have, give it a try.
• Onion and Garlic – Essential flavor enhancers in a side dish like a pilaf. Use as much garlic as you like.
• Lemon Juice – This rice is very lemony, so feel free to adjust the amount of lemon juice to your taste depending on how much lemon flavor you like. I do recommend using freshly squeezed lemon juice.
• Chicken Broth – After the rice is sautéed with the onion and garlic in some olive oil, it will be cooked in chicken broth for extra added flavor. To keep this rice completely vegetarian, use vegetable broth.
• Fresh Herbs – Lots of fresh parsley and fresh dill finish this dish.

How To Make Greek Rice

1. Cook onion and garlic: Heat the olive oil in a large saucepan with a lid over medium heat. Add the onion and cook for 3 to 4 minutes until translucent and soft. Stir in the garlic and cook for another 30 seconds until aromatic.
2. Sauté rice with onion and garlic: Add the rice and cook (without liquid) until the rice turns almost translucent.
3. Cook the rice: Add the broth, lemon juice, salt and pepper to the saucepan. Cover the pan with lid and bring to a simmer. Turn the heat to low and cook for about 20 minutes or until the rice is done, the liquid should be fully absorbed. Remove the rice from heat and leave it covered, undisturbed for 10 minutes.
4. Finish with fresh herbs: Uncover the saucepan and stir in the parsley and dill. Garnish with lemon slices and serve.

FAQs

Some Tips

1. Always rinse the rice first to clean up any excess dirt or debris. Also rinsing rice, will wash away any powdery starch that can stick to the rice grains while cooking. Rinse the rise under cool running water in a fine-mesh strainer.
2. The amount of liquid used when cooking rice may vary depending on the rice used. The 2 cups required in the recipe is just a general guideline, but if you find that after the rice has absorbed all the liquid but the rice is still too crunchy, add more broth as required.
3. If using brown rice, keep in mind that it takes a lot longer to cook and may require more liquid.

Leftovers

Be sure to store this Greek rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

More Delicious Recipes To Try

• One Pot Turkey Wild Rice Soup
• Lemon Chicken Rice Bake
• Greek Salad
• 3 Ingredient Mexican Rice
• Arugula and Basil Pesto Risotto with Sauteed Mushrooms
• Coconut Rice

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4.51 from 116 votes

Greek Rice

Prep 10 minutes

Resting time 10 minutes

Cook 20 minutes

Total 40 minutes

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Delicious Greek Rice that's so easy to make and pairs beautifully with lots of Mediterranean favorites like my Chicken Gyros or Chicken Souvlaki! This easy side dish is flavor-packed with onions, garlic, lots of fresh herbs and lemon juice!

US CustomaryMetric

6

Ingredients

• ▢ 2 tablespoon olive oil (extra virgin)
• ▢ 1 small onion (finely chopped)
• ▢ 2 cloves garlic (minced)
• ▢ 1½ cups long grain rice (washed well)
• ▢ 2 cups chicken broth (low sodium, or more depending on rice used)
• ▢ ⅓ cup lemon juice (freshly squeezed)
• ▢ ½ teaspoon salt (or to taste)
• ▢ ¼ teaspoon black pepper (freshly ground)
• ▢ ¼ cup fresh parsley (chopped)
• ▢ 2 tablespoons fresh dill (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Cook onion and garlic: Heat the olive oil in a large saucepan with a lid over medium heat. Add the onion and cook for 3 to 4 minutes until translucent and soft. Stir in the garlic and cook for another 30 seconds until aromatic.
• Sauté rice with onion and garlic: Add the rice and cook (without liquid) until the rice turns almost translucent.
• Cook the rice: Add the broth, lemon juice, salt and pepper to the saucepan. Cover the pan with lid and bring to a simmer. Turn the heat to low and cook for about 20 minutes or until the rice is done, the liquid should be fully absorbed. Remove the rice from heat and leave it covered, undisturbed for 10 minutes.
• Finish with fresh herbs: Uncover the saucepan and stir in the parsley and dill. Garnish with lemon slices and serve.

Notes

1. Always rinse the rice first to clean up any excess dirt or debris. Also rinsing rice, will wash away any powdery starch that can stick to the rice grains while cooking. Rinse the rise under cool running water in a fine-mesh strainer.
2. The amount of liquid used when cooking rice may vary depending on the rice used. The 2 cups required in the recipe is just a general guideline, but if you find that after the rice has absorbed all the liquid but the rice is still too crunchy, add more broth as required.
3. If using brown rice, keep in mind that it takes a lot longer to cook and may require more liquid.
4. Be sure to store this Greek rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

Nutrition Information

Serving: 1servingCalories: 115kcal (6%)Carbohydrates: 15g (5%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 220mg (10%)Potassium: 133mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 222IU (4%)Vitamin C: 10mg (12%)Calcium: 17mg (2%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.