Greek Lemon Rice Recipe
If you’ve been searching for a bright, zesty dish to brighten up your dinner table, the Greek Lemon Rice Recipe is exactly what you need. This vibrant, flavorful rice combines the fresh tang of lemon with the rich aroma of olive oil and herbs, resulting in a comforting yet light dish that pairs beautifully with so many meals. Whether you’re serving it alongside grilled meats, roasted vegetables, or simply enjoying it on its own, this recipe brings a touch of Mediterranean sunshine to your kitchen—and I promise, once you try it, it’ll become one of your go-to recipes for good reason.
Ingredients You’ll Need
This Greek Lemon Rice Recipe is delightfully straightforward, relying on simple, high-quality ingredients that each play a key role. From the fragrant long grain rice to the bright lemon zest and herbaceous dill, every component works harmoniously to create that signature flavor and satisfying texture.
- 2 cups long grain rice (uncooked): The perfect base, long grain rice stays fluffy and distinct after cooking.
- Early Harvest Greek extra virgin olive oil: Adds a fruity, peppery richness that lifts the whole dish.
- 1 medium yellow onion, chopped: Provides a sweet depth and savory backbone when sautéed.
- 1 garlic clove, minced: Gives a mild pungency that balances the lemon’s brightness.
- 1/2 cup orzo pasta: Toasted along with the onion for a slight nuttiness and textural contrast.
- 2 lemons, juice of (PLUS zest of 1 lemon): The star of the dish; provides that fresh and tangy burst so essential to the recipe.
- 2 cups low sodium broth (chicken or vegetable broth): Used instead of water to infuse extra savory flavor into the rice.
- Pinch of salt: Enhances all the vibrant tastes.
- Large handful chopped fresh parsley: Adds a herbal freshness and beautiful green flecks throughout the rice.
- 1 tsp dill weed (dry dill): Offers an aromatic, slightly tangy note that complements the lemon perfectly.
How to Make Greek Lemon Rice Recipe
Step 1: Prepare the Rice
Start by washing the long grain rice thoroughly to remove any excess starch—this helps keep the grains fluffy and separate. Let your rice soak in cold water for about 15 to 20 minutes to ensure even cooking and tenderness. Then drain it well before moving on to the next step.
Step 2: Sauté Onion and Orzo
In a saucepan, heat a generous splash of Early Harvest Greek extra virgin olive oil over medium heat. Add the chopped yellow onion and the minced garlic clove, stirring until the onion softens and becomes translucent. Toss in the orzo pasta and sauté until it begins to turn a beautiful golden brown. This toasting step intensifies the flavor and gives your rice a lovely nutty undertone.
Step 3: Add Rice and Coat
Now it’s time to add the drained rice to the pan. Stir everything together so the rice gets evenly coated with that flavorful olive oil mixture. You’ll notice the aroma deepen as all those ingredients meld together—this is where the magic starts!
Step 4: Add Liquid and Simmer
Pour in the freshly squeezed juice from two lemons, along with two cups of low sodium broth—chicken or vegetable depending on your preference. Add a pinch of salt to bring all the flavors forward. Bring the mixture to a gentle boil, then reduce the heat, cover the pan, and let everything simmer for about 20 minutes. The rice will absorb the tangy lemon broth, becoming fragrant and tender.
Step 5: Finish and Let Stand
Once the cooking time is up, remove the saucepan from heat but keep it covered. Allow the rice to stand for 10 minutes to finish steaming gently. This rest helps develop the perfect texture. At the very end, stir in the chopped fresh parsley, dry dill weed, and the vibrant zest of one lemon. For an extra pop of citrus, feel free to garnish with thin lemon slices before serving.
How to Serve Greek Lemon Rice Recipe
Garnishes
The beauty of this dish lies in the simplicity of fresh garnishes. Sprinkle a little extra chopped parsley or dill just before serving for a burst of color and fresh herb flavor. A few lemon wedges on the side add a lovely visual touch and let your guests add more citrus if they like.
Side Dishes
This Greek Lemon Rice Recipe pairs flawlessly with a variety of mains. Think grilled chicken souvlaki, roasted lamb, or even a light fish dish like baked cod with herbs. For a vegetarian meal, serve it alongside sautéed vegetables or a creamy Greek salad for a complete Mediterranean feast.
Creative Ways to Present
Want to impress at your next dinner party? Serve this rice in individual lemon halves hollowed out for a charming presentation. Or spread it on a platter, garnished with fresh herbs and lemon slices, inviting everyone to dig in family-style. Its bright color and fragrant aroma will have everyone reaching for seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Rice keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it a wonderful make-ahead dish you can enjoy later.
Freezing
While this rice is best fresh, you can freeze leftovers by placing cooled rice into a freezer-safe container or bag. It will keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop with a splash of water or broth to prevent drying out, stirring occasionally until warmed through. You can also microwave it covered, adding a few drops of liquid to maintain moisture and fluff the rice up with a fork afterwards.
FAQs
Can I use regular olive oil instead of Greek extra virgin olive oil?
Yes, you can use regular olive oil, but the Early Harvest Greek extra virgin olive oil adds a unique fruity and peppery flavor that really elevates the dish. It’s worth trying if you want that authentic touch.
Is this recipe gluten-free?
The traditional recipe includes orzo pasta, which contains gluten. To make it gluten-free, simply omit the orzo or substitute it with a gluten-free pasta version.
Can I make this recipe vegan?
Absolutely! Use vegetable broth instead of chicken broth, and the recipe is naturally vegan-friendly without sacrificing any flavor.
How tart is the lemon flavor in this Greek Lemon Rice Recipe?
The lemon flavor is bright and refreshing but balanced by the richness of the olive oil and broth. The zest adds aromatic citrus notes without overwhelming tartness.
Can I add other herbs besides dill and parsley?
Feel free to experiment! Fresh oregano or thyme can be lovely additions, but dill and parsley are traditional and pair perfectly with the lemon in this recipe.
Final Thoughts
I truly hope you give this Greek Lemon Rice Recipe a try soon. It’s one of those dishes that feels like a warm Mediterranean hug in every bite—simple to make, bursting with flavor, and endlessly versatile. Whether you’re cooking for family, friends, or just treating yourself, this lemony rice will bring sunshine to your plate and smiles all around the table.
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Greek Lemon Rice Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Greek Lemon Rice recipe is a bright and flavorful side dish featuring long-grain rice cooked with orzo pasta, fresh lemon juice and zest, aromatic herbs like dill and parsley, and a base of savory low-sodium broth. Perfect for complementing Mediterranean meals, it delivers a delightful balance of tangy citrus and fresh herbaceous notes with a light, fluffy texture.
Ingredients
Rice and Pasta
- 2 cups long grain rice (uncooked)
- 1/2 cup orzo pasta
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- Large handful chopped fresh parsley
- 1 tsp dill weed (dry dill)
Liquids and Seasoning
- Early Harvest Greek extra virgin olive oil (about 2 tbsp)
- 2 lemons, juice of (plus zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetable broth)
- Pinch of salt
Instructions
- Prepare the Rice: Wash the long-grain rice thoroughly under cold water and soak it for 15-20 minutes. This step helps remove excess starch and results in fluffier rice. After soaking, drain the rice well.
- Sauté Onion and Orzo: In a saucepan, heat the extra virgin olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and fragrant, about 3-4 minutes. Then add the orzo pasta and stir frequently until it starts to turn golden, about 2-3 minutes. Add the drained rice to the pan and toss to coat it evenly with the oil and sautéed ingredients.
- Add Liquid: Pour in the freshly squeezed lemon juice and the 2 cups of low sodium broth. Stir gently to combine all ingredients. Bring the mixture to a boil, then reduce heat to low, cover the saucepan, and let it simmer for 20 minutes or until the rice and orzo are tender and have absorbed the liquid.
- Finish and Serve: Remove the saucepan from heat and leave it covered to stand for 10 minutes, allowing the steam to fully cook and fluff the rice. After resting, gently fluff the rice with a fork and stir in the chopped fresh parsley, dry dill weed, and lemon zest. For an elegant touch, garnish with lemon slices if desired. Serve warm as a bright, aromatic side dish.
Notes
- Soaking the rice before cooking helps achieve a fluffy texture but can be skipped if short on time.
- Low sodium broth is recommended to control the salt content; adjust seasoning after cooking as needed.
- For a vegan version, use vegetable broth instead of chicken broth.
- If fresh dill is available, substituting it for dry dill will deliver a fresher herb flavor.
- This dish pairs wonderfully with grilled meats, seafood, or as part of a Mediterranean mezze platter.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
