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a bowl of Greek lemon rice on a table.
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Greek Lemon Rice

This classic Greek lemon rice is easy to prepare, resulting in a flavourful and fragrant rice dish that is perfect for any occasion. It can be served as a side dish or a main course and will please the fussiest eaters.
Course Side Dish
Cuisine Greek
Prep Time 15 minutes
Cook Time 12 minutes
Soaking Time: 20 minutes
Total Time 47 minutes
Servings 4 people
Calories 363kcal
Author Peter G

Ingredients

  • 200 grams long grain rice soaked, washed and drained (see note 1)
  • 60 ml olive oil (see note 2)
  • 1 onion finely diced
  • 2 garlic cloves finely diced
  • 500 ml chicken stock (see note 3)
  • 2 tablespoon dill fresh, finely chopped (see note 4)
  • 1 teaspoon lemon zest (zest of 1 lemon)
  • 1 lemon juiced
  • 2 tablespoon parsley fresh, finely chopped
Metric - US Customary

Instructions

  • Place the rice in a bowl and add enough water to cover it. Let it soak for 20-30 minutes. Then, rinse the rice using a colander until the water runs clear. Drain and set aside.
  • Heat the olive oil over medium heat in a large skillet or pot. Add the onions and garlic and cook until translucent and fragrant.
  • Add the rice and stir continuously - this will allow the rice to "toast"and make it flavourful.
  • Add the chicken stock, stir and bring to a boil.
  • Cover and simmer on low heat for 12-15 minutes (do NOT remove the lid). The rice is ready when the stock is absorbed, and the rice is soft but firm to the touch.
  • Fluff the rice with a fork, cover it with a kitchen towel, and replace the lid. (this will allow the rice to absorb any excess moisture). (see note 5)
  • Remove the kitchen towel and lid, and add the fresh parsley, dill, lemon zest, lemon juice and seasonings.
  • Stir to combine all the ingredients thoroughly and serve.

Video

Notes

  1. If you want your rice to turn out well, wash and soak it thoroughly - this will help eliminate any excess starch, which can make the rice sticky (something that you don't want). Soaking the rice will also shorten the cooking time, ensuring the inside cooks faster.
    1. The type of rice used in this recipe is essential. Using brown rice will alter the dish's profile and require additional cooking time. For brown rice, follow the instructions on the packet.
  2. Use Greek extra virgin olive oil for added flavour. If you want richness, add a combination of unsalted butter and olive oil (2 tablespoon butter & 2 tablespoon olive oil).
  3. I prefer to use chicken stock for this recipe. Its concentrated flavour makes it the perfect partner for rice. Chicken broth will work as well. However, If you're vegetarian or vegan, use vegetable broth or stock instead.
  4. If using dried herbs, change the amounts: for each tablespoon of fresh herbs, use 1 teaspoon of dried.
  5. Ensure you complete the last step. Covering the rice allows it to soak up any excess steam and moisture and separates the grains. Plus, who likes mushy rice? 

Nutrition

Serving: 1serve | Calories: 363kcal | Carbohydrates: 48g | Protein: 7g | Fat: 16g