Greek Lemon Rice Recipe
Spice up your rice game with our Greek Lemon Rice recipe! Bursting with fresh lemon, dill, parsley, and garlic flavors, this dish will turn your ordinary rice into a Mediterranean delight. Plus, our simple tricks ensure perfectly fluffy rice every time in under 30 minutes.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 5 servings
Author: Jennifer Deppa
- 2 Tbsp. 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 tsp. salt to taste
- 1 small lemon juice, freshly squeezed
- ¼ cup chopped parsley fresh, curly leaf
- 1 Tbsp. chopped dill fresh
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 Tbsp. 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 the water 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 tsp. salt, 1 cup basmati rice
Mix in Herbs and Lemon Juice: Once cooked, turn off heat and add remaining tablespoon of oil, lemon juice, and chopped parsley and dill. Mix until just combined. Serve immediately with a sprinkle of additional parsley and black pepper. Enjoy!
1 small lemon, ¼ cup chopped parsley, 1 Tbsp. chopped dill
Prep-Ahead Instructions:
This rice is best if made just before serving. You chop the fresh herbs if you want to get ahead the day before.
Storage Directions:
Keep leftover Greek rice in an airtight container in the refrigerator for up to 3-5 days. This freezes great in a freezer-safe airtight container for up to 4-6 months. Either warm up this rice in the microwave, or add to a skillet with a little oil and water.
Calories: 204kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 572mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 0.5mg