Why I stir the lemon into my Greek rice last
As someone who loves cooking at home, rice is one of my GO-TO side dishes. However, even when I switched up my methods with the Instant Pot or on the stovetop, it was still pretty boring.
A few years ago I discovered that rice is simply a canvas for a myriad of flavors and can actually taste incredible! From Mexican Rice and Coconut Rice, to this Mediterranean Yellow Rice and now this Greek Lemon Rice (which is a spin-off of my popular Cilantro Lime Rice!)… your only constraint with rice dishes is your imagination!
Now this Greek Lemon Rice recipe isn’t anything too out of the ordinary. In fact, this has been a popular Mediterranean side dish for centuries.
With its zesty lemon flavor and fresh herbs, it pairs exceptionally well with heartier mains like Lamb Kofta and Greek Chicken Kabobs.
But much like every authentic dish, I always like to put my unique spin on it: fluffy basmati, a little extra garlic, and the lemon and herbs stirred in at the very end.
That last part is the real difference. Lemon juice that simmers with the rice loses its punch, but stirring it in off the heat (with a drizzle of oil, parsley, and dill) keeps every bite bright, which is exactly what makes this my favorite lemon parsley rice.
The method is simple: rinse the basmati, let it rest covered once it’s done, and stir in the lemon last. That’s how you get fluffy lemon basmati rice with separate grains, not a gummy pot.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Basmati rice. Make sure to get a long grain white rice; basmati has even more flavor and is my favorite to use! Short grain rice is more likely to clump.
- Broth. Vegetable or chicken broth are used instead of water to give the most flavor. Use vegetable broth to keep the whole dish vegan, dairy-free, and gluten-free (just double-check the label).
- Oil. Avocado or olive oil both work. It’s divided: one tablespoon sautés the onion, and the rest gets stirred in at the end.
- Sweet onion and garlic. Dice the onion finely so it cooks down soft and sweet. And yes, all three cloves of garlic!
- Fresh lemon. One small lemon, freshly squeezed. For an extra pop of lemon flavor, zest it before you juice it and stir the zest in with the herbs.
- Fresh herbs. Both fresh parsley and fresh dill add a punch at the end of cooking. If you need to sub in dried herbs, reduce the amount by 1/2 to 2/3. (Check out How to Chop Parsley and How to Store Parsley!)
How to Make Greek Lemon Rice
Please see the recipe card below for ingredient amounts and more detailed instructions.
Rinse and drain the rice
Pour the rice into a fine mesh strainer and hold it under cool running water until it runs clear, about 1 to 2 minutes. Let it drain completely.
Don’t skip the rinse. It removes the excess starch that can make rice clumpy or mushy, and it’s CRUCIAL to getting those fluffy grains.
Sauté the onion and garlic
Add 1 tablespoon of oil and the diced onion to a medium saucepan over medium heat. Cook for 2 to 3 minutes, until the onion turns translucent.
Stir in the minced garlic and cook for another minute.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Simmer the rice
Pour in the broth and scrape the bottom of the pot to release any bits that are stuck. Stir in the rice and salt, then bring everything to a boil.
Cover the pot, reduce the heat to low, and simmer for 20 minutes, until the rice is tender and the broth is absorbed.
Keep the lid on. Every peek lets steam escape, and that steam is what cooks the rice evenly.
Rest, then stir in the lemon and herbs
Turn off the heat and let the rice rest, covered, for a few minutes. Then stir in the remaining tablespoon of oil, the lemon juice, parsley, and dill until just combined.
Serve right away with extra parsley and a crack of black pepper.
Lemon goes in last, always. Adding it off the heat keeps the flavor fresh and zippy instead of muted. Want it even brighter? Stir in a little lemon zest too.
Oops! What Did I Do Wrong?
Why is my rice mushy?
Usually it’s extra starch or extra liquid. Rinse until the water runs clear, and measure the broth exactly (1 ½ cups for 1 cup of basmati or long grain white rice).
Why is my rice still crunchy?
The heat may have been too low, or steam escaped when the lid came off. Add a couple tablespoons of broth, cover, and cook on low for a few more minutes.
Why doesn’t it taste lemony enough?
Lemons vary a lot in size and juiciness. Taste after stirring, then add another squeeze of juice or a little zest for an extra pop.
Can I use brown rice?
Yes, but brown rice needs more liquid and a longer cook time. It’ll also turn out a bit chewier and less tender than basmati.
FAQs
Long-grain white rice, such as basmati or jasmine, works best because it cooks up light and fluffy. Avoid short-grain rice, which tends to be stickier.
Rinse the rice before cooking to remove excess starch, use the correct rice-to-liquid ratio, and avoid stirring while it simmers. Let it rest covered for 5 to 10 minutes before fluffing with a fork.
Freshly squeezed lemon juice is best for a bright, authentic flavor. Bottled lemon juice works in a pinch, but it won’t taste quite as fresh.
Yes! Cook the rice up to 2 days ahead and refrigerate it in an airtight container. Reheat with a splash of broth or water to restore moisture.
Cool the rice quickly and refrigerate in an airtight container for up to 3 to 4 days. Reheat thoroughly in the microwave or on the stovetop with a splash of broth or water until steaming hot.
Yes! Freeze cooled rice in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen, adding a splash of water or broth.
Yes, but brown rice requires more liquid and a longer cooking time. Follow the liquid ratio and cooking instructions for your specific type of brown rice, then add the lemon and herbs for flavor.
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Greek Lemon Rice Recipe
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Equipment
- Medium saucepan with lid
Ingredients
- 2 tablespoons oil avocado or olive, divided
- ½ sweet onion finely diced
- 3 cloves garlic finely minced
- 1 ½ cups vegetable broth or chicken broth
- 1 cup basmati rice or long grain white rice
- ¾-1 teaspoon salt to taste
- 1 small lemon juiced, freshly squeezed
- ¼ cup chopped parsley fresh, curly leaf
- 1 tablespoon chopped dill fresh
Instructions
- Rinse Rice: Add rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes, or until the water runs clear. Let drain completely.1 cup basmati rice
- Sauté Onion: Add oil and diced onion to a medium-sized pot over medium heat and cook for 2-3 minutes, or until onion becomes translucent. Add minced garlic and continue sauteing for another minute.2 tablespoons oil, ½ sweet onion, 3 cloves garlic
- Boil and Simmer Rice: Pour in broth, scraping the bottom of the pot to release any bits that are stuck, and add in the rice and salt. Give it a good stir and bring to a boil. Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and fluffy.1 ½ cups vegetable broth, ¾-1 teaspoon salt, 1 cup basmati rice
- Rest and Finish: Turn off the heat and let the rice rest, covered, for a few minutes. Add the remaining tablespoon of oil, lemon juice, and chopped parsley and dill, and mix until just combined. Serve immediately with a sprinkle of additional parsley and black pepper. Enjoy!1 small lemon, ¼ cup chopped parsley, 1 tablespoon chopped dill
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Notes
- Extra lemon pop: Zest the lemon before juicing and stir the zest in with the herbs.
- Make ahead: This rice is best made just before serving. You can chop the fresh herbs the day before.
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days, or freeze in a freezer-safe bag for 1 to 2 months.
- Reheat: Warm in the microwave, or in a skillet with a little oil and water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Greek Lemon Rice
For an easy Greek dinner, pile it next to Greek Chicken Kabobs, Lamb Kofta, or Greek Turkey Meatballs. Basically anything off the grill!
It’s also SO good with Greek Chicken Tacos with Tzatziki or Greek Turkey Burgers. Round it out with a crunchy Greek Cucumber Salad or Mediterranean Chickpea Salad.
