Description

Greek Lemon Rice is a vibrant and flavorful side dish featuring tender long-grain white rice cooked with fresh lemon juice, zest, and herbs like parsley and dill. This easy-to-make recipe brings bright citrus notes and aromatic herbs to complement a variety of Greek and Mediterranean meals.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup long-grain white rice
2 1/2 cups chicken broth
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

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Instructions

Heat the olive oil and sauté aromatics: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and translucent, about 3-4 minutes.
Toast the rice: Add 1 cup of long-grain white rice to the pan and stir frequently. Toast the rice until it turns a light golden color, which enhances its nutty flavor, approximately 2-3 minutes.
Add liquids and seasonings, then simmer: Pour in 2 1/2 cups of chicken broth, 1/4 cup fresh lemon juice, and add 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and let it simmer gently until the rice is tender and has absorbed the liquid, about 18-20 minutes.
Rest and finish the rice: Remove the saucepan from heat and let the rice rest, covered, for 5 minutes. Afterward, fluff the rice gently with a fork. Stir in 1/4 cup chopped fresh parsley and 2 tablespoons chopped fresh dill to add fresh herbal brightness before serving.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth.
Adjust lemon juice and zest to taste for more or less citrus flavor.
Fresh herbs add best flavor; dried herbs can be used in a pinch but reduce the amounts by half.
Resting the rice off heat allows it to finish steaming and results in fluffier grains.