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Bowl of Greek lemon rice garnished with herbs and a lemon wedge

Greek Lemon Rice

A bright and comforting side dish that enhances any meal, this Greek Lemon Rice is toasted to perfection and infused with zesty lemon and fresh parsley.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain white rice or basmati
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2.25 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 lemon Juice and zest of
  • to taste Salt and pepper
  • 2 tablespoons chopped parsley
  • optional fresh dill, crumbled feta Feta is optional but highly recommended.

Method
 

Cooking
  1. Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.
  2. Add minced garlic and sauté for 30 seconds.
  3. Stir in rice and toast for 1–2 minutes until fragrant.
  4. Pour in broth, add oregano, salt, and pepper. Stir and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and broth is absorbed.
  6. Remove from heat. Stir in lemon juice, zest, parsley, and dill if using.
  7. Fluff with a fork, garnish optionally with feta, and serve warm.

Notes

Too much lemon makes it overwhelming, while too little leaves it forgettable. Balance is key. Store leftovers in the fridge and reheat gently with a splash of broth.