Greek Rice

4.61 from 148 votes

This bright and herby Greek Rice is the ultimate easy side dish, fluffy, lemony, and packed with fresh dill and parsley. It’s the kind of rice that quietly steals the show.

Prep Time10

Cook Time20

Resting time10

Total Time40

Course: Side Dish

Cuisine: Greek, Mediterranean

Keyword: greek lemon rice, greek rice, lemon rice pilaf

Servings:

Calories: 115kcal

Author: Joanna Cismaru

Ingredients

2 tablespoons 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

US Customary - Metric

Instructions

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.
Add the rice and cook (without liquid) until the rice turns almost translucent.
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.
Uncover the saucepan and stir in the parsley and dill. Garnish with lemon slices and serve.

Video

Notes

Rinse your rice: It makes a big difference in texture. No one wants gummy rice.
Use fresh lemon juice: Bottled stuff just doesn’t hit the same.
Make it vegetarian: Swap chicken broth with veggie broth.
Want it even fluffier? Let it sit with the lid on for the full 10 minutes after cooking.
Leftovers love a splash of broth: When reheating, add a little liquid to bring it back to life.

Nutrition