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Lemon Greek Rice Recipe

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3.9 from 3 reviews

Transport yourself to the sunny shores of the Mediterranean with this vibrant Greek Lemon Rice recipe. This dish features perfectly cooked fluffy jasmine or basmati rice infused with tangy lemon juice, aromatic fresh herbs like parsley and dill, and topped with salty crumbled feta cheese. It’s a bright, flavorful pilaf ideal as a side dish for grilled meats and seafood, or even as a light main course.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Rice & Base

  • 1 ½ Cups Jasmine or Basmati Rice – uncooked and rinsed (300 grams)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Unsalted Butter

Vegetables & Seasonings

  • ½ small Yellow Onion – small dice (about 1 cup)
  • 2 cloves Garlic – finely diced
  • 1 teaspoon Greek Seasoning
  • Kosher Salt & Ground Black Pepper – to taste
  • 1 whole Bay Leaf

Liquids & Flavorings

  • ¼ Cup Dry White Wine
  • 1 ¾ Cup No-Sodium Chicken or Vegetable Broth
  • 2 large Lemons – 2 teaspoons zest + 6 tablespoons juice (divided), or more to taste

Herbs & Garnish

  • 2-3 tablespoons Fresh Flat-leaf Parsley
  • 2-3 tablespoons Fresh Dill
  • ½ Cup Feta Cheese – crumbled

Instructions

  1. Sweat Onions, Garlic, and Greek Seasonings: Heat olive oil and butter in a medium saucepan over medium heat. Add the diced onions and cook, stirring occasionally, until they are softened and translucent, about 3 to 4 minutes. Then add the finely diced garlic, Greek seasoning, and ¾ teaspoon salt. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
  2. Deglaze with Wine: Pour in the dry white wine and simmer the mixture, stirring occasionally, until the wine has mostly evaporated, about 3 to 4 minutes. This step imparts depth of flavor to the rice.
  3. Add Rice, Broth, Lemon, and Bay Leaf: Stir in the rinsed rice to coat it thoroughly with the aromatic base. Add the chicken or vegetable broth, ¼ cup of the lemon juice, and the bay leaf. Stir everything once to combine evenly.
  4. Bring to a Simmer: Increase the heat to medium-high and bring the rice to a rapid simmer without stirring. Once it reaches a simmer, stir just once to combine all ingredients well.
  5. Cover and Cook Rice: Cover the saucepan with a tight-fitting lid and reduce the heat to low to maintain a gentle simmer. Let the rice cook undisturbed (no peeking) for 12 minutes or until all the liquid is absorbed and the rice is tender.
  6. Rest/Steam Rice Off Heat: Remove the pan from heat but keep the lid on. Allow the rice to steam and rest for 5 minutes to finish cooking and become fluffy.
  7. Add Flavorings: Remove the lid and bay leaf. Use a fork to fluff the rice gently to separate the grains. Stir in the remaining 2 tablespoons of lemon juice, the lemon zest, and fresh parsley and dill. Optionally, add a small pat or two of butter for extra richness. Adjust seasoning with salt and pepper to taste.
  8. Serve Greek Lemon Rice: Transfer the rice to a serving dish and let it cool slightly. Top with crumbled feta cheese and additional fresh herbs if desired. Serve warm alongside grilled meats, seafood, or as a delightful side dish.

Notes

  • Use jasmine or basmati rice for the best fluffy texture and aroma. Rinse the rice before cooking to remove excess starch.
  • The combination of olive oil and unsalted butter provides a balanced flavor and richness—substitute with all olive oil if dairy-free.
  • Lemon juice is key to brightening the dish; feel free to adjust the lemon amount to your taste preference.
  • Do not stir the rice while it simmers to prevent it from becoming sticky or mushy.
  • Keep the lid on while cooking and resting the rice to ensure proper steaming and tenderness.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://dishiary.com/lemon-greek-rice-recipe/