Greek Lemon Rice Recipe

When you crave something bright, fragrant, and impossibly satisfying, Greek Lemon Rice always rises to the occasion. This Mediterranean classic is infused with zesty fresh lemon, aromatic dill, and finished with a flurry of fresh parsley—making every forkful a celebration of sunshine and flavor.

this Recipe

Ingredients You’ll Need

The beauty of Greek Lemon Rice lies in its short, wholesome ingredient list—each one matters! Here’s how they all come together to build that iconic flavor and fluffy, tender texture.

• Long grain rice: This is the foundation; it cooks up perfectly distinct and fluffy, never gluey or mushy.
• Early Harvest Greek extra virgin olive oil: Choose a fruity, high-quality oil for rich flavor and an authentic Mediterranean touch.
• Yellow onion: Adds gentle sweetness and depth as it softens, becoming almost buttery in the pan.
• Garlic clove: A single clove goes a long way in perfuming the rice with warmth and subtle spice.
• Orzo pasta: This tiny pasta gives the rice a distinctly Greek texture and creates a beautiful visual contrast.
• Lemons (juice + zest): Absolutely essential! Both juice and zest add layers of fresh, clean citrus flavor throughout.
• Low sodium broth: Chicken or vegetable broth lends body and savory dimension; low-sodium lets you control the saltiness.
• Salt: Just a pinch, to bring out all those flavors.
• Fresh parsley: Don’t skip this; the bright green is not just for color—it’s fresh, herbaceous, and ties it all together.
• Dried dill weed: That signature Greek note; dill plays beautifully with lemon in this dish.

Variations

One of my favorite things about Greek Lemon Rice is how customizable it becomes with just a few swaps. Here are some fun ideas to help you adapt it exactly the way your heart (or dietary needs) desire!

• Gluten-Free: Simply omit the orzo or use a gluten-free variety—the rice and lemon will still shine through beautifully.
• Vegan: Choose a high-quality vegetable broth instead of chicken broth, and you’re all set for a plant-based delight.
• Brown Rice: If you love whole grains, swap in brown rice—but remember to add extra soaking and cooking time, plus additional broth.
• Rice Cooker Friendly: You can prepare the rice in a rice cooker—just use onion and garlic powder in place of fresh, and adjust liquids as needed.

How to Make Greek Lemon Rice

Step 1: Wash and Soak the Rice

Start by rinsing your rice thoroughly under cold water until the water runs clear. Then, soak it for 15–20 minutes—this removes excess starch, keeps the grains fluffy, and ensures even cooking. You’ll know it’s ready when you can gently break a grain between your fingers.

Step 2: Sauté the Onion, Garlic & Orzo

Heat a generous amount of that beautiful Greek olive oil in a large saucepan over medium heat. Add your chopped onions and cook until translucent and soft (about 3–4 minutes), then stir in the minced garlic and orzo. Sauté until the orzo is golden and fragrant—this gives the whole dish a toasty, nutty undertone!

Step 3: Add the Rice and Coat

Drain the soaked rice and add it to the pan with the onion, garlic, and orzo. Quickly toss everything together so each grain is kissed with olive oil, ensuring the rice won’t clump or go sticky as it cooks.

Step 4: Add Broth and Lemon, Then Simmer

Pour in your fresh lemon juice and broth. Bring everything to a rolling boil so the flavors start melding, then immediately reduce the heat to low, cover, and let the rice gently steam for about 20 minutes. Don’t peek—let the steam work its magic!

Step 5: Rest, Fluff, and Finish

Once the liquid is fully absorbed and the rice is tender, remove from heat. Leave the lid on, letting the rice rest undisturbed for 10 minutes. Then, uncover and gently fluff with a fork before stirring in fresh parsley, dill, and that irresistible lemon zest. Garnish with extra lemon slices if you like, and serve!

How to Serve Greek Lemon Rice

Garnishes

For an irresistible presentation, sprinkle Greek Lemon Rice with a scattering of extra chopped parsley and a generous shower of lemon zest. Thin slices or curls of lemon on top add a pop of color and that unmistakable “Mediterranean sun” vibe. Some people even add a pinch more dill or a few toasted pine nuts for texture!

Side Dishes

This rice loves company! Serve alongside chicken souvlaki, grilled fish, roasted vegetables, or lamb kabobs for a Greek-inspired feast. I also love piling it next to shrimp skewers or a fresh, herby Greek salad—the zesty flavors play off each other so beautifully.

Creative Ways to Present

If you want to wow your guests, try shaping the rice into a neat mound using a small bowl, or pack it into ramekins and unmold onto the plate for a restaurant-style flair. Serve it family-style on a big platter with herbs and lemon slices, or scoop it into lettuce cups for a fresh twist!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the Greek Lemon Rice cool completely and then transfer it into an airtight container. It will keep beautifully in the refrigerator for up to 4 days—perfect for quick lunches or easy meal prep.

Freezing

Yes, you can freeze Greek Lemon Rice! Spread cooled rice out on a baking sheet to freeze it in loose grains, then store in a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge and fluff gently before reheating for best texture.

Reheating

To bring leftover rice back to life, sprinkle it lightly with water and reheat gently on the stovetop or in the microwave, covered. A squeeze of fresh lemon and a drizzle of olive oil will restore its zing and sheen—almost as good as new!

FAQs

Final Thoughts

This Greek Lemon Rice has been a staple at my table for years, and I love that it brings a warm, sunshiny spirit to any meal. I hope you’ll give this vibrant, crowd-pleasing recipe a try—your friends and family may just start requesting it every time they come over!

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