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Easy Greek lemon rice recipe served with fresh dill and lemon wedges.
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Greek Lemon Rice

Greek lemon rice made with long-grain white rice, chicken broth, onion, garlic, fresh lemon and herbs. Toasting the rice first and adding the lemon and herbs at the end keeps the grains fluffy and the flavor bright.
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
Course: Side Dish
Cuisine: Greek
Keyword: greek lemon rice, lemon rice recipe
Servings: 4 servings
Author: Dahn Boquist

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ to ¼ teaspoon ground turmeric optional
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 to 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh chopped parsley

Instructions

  • Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, until softened.
    Diced onion softening in a saucepan for lemon rice pilaf.
  • Stir in the garlic, salt, pepper, and turmeric if using and cook for about 30 seconds.
    Onion and garlic cooking in olive oil for homemade Greek lemon rice.
  • Add the rice and cook for 2 to 3 minutes, stirring frequently, until the grains are lightly toasted.
    Long-grain rice toasted with onion, garlic, and optional turmeric.
  • Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 to 18 minutes, or until the liquid is absorbed.
    Chicken broth being poured into toasted rice for Greek lemon rice.
  • Remove the pan from the heat and let the rice rest, covered, for 10 minutes.
    Covered saucepan resting after cooking Greek lemon rice.
  • Fluff the rice with a fork. Stir in the lemon juice, lemon zest, dill, and parsley. Taste and adjust the seasoning with additional salt, pepper, or lemon juice, if desired.
    Fresh dill and lemon zest stirred into cooked Greek lemon rice.

Notes

Toast the rice. Cooking the rice in the olive oil for a few minutes before adding the broth gives it a subtle nutty flavor and helps keep the grains light and fluffy.
Use fresh lemon. Fresh lemon juice and zest provide the brightest flavor. Bottled lemon juice won't have the same fresh taste.
Let it rest. Don't skip the 10-minute resting time after cooking. It allows the moisture to redistribute so the rice finishes steaming and fluffs up well.
Adjust the lemon to taste. If you prefer a brighter lemon flavor, stir in an extra teaspoon or two of lemon juice just before serving.
Add the herbs at the end. Stirring in the dill and parsley after the rice has finished cooking keeps their flavor fresh.
Turmeric is optional. It gives the rice a golden yellow color. Omit it if you prefer a more traditional pale lemon rice.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 877mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg
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