Greek Lemon Rice Recipe

If you’re looking for a vibrant, zesty side dish that pairs perfectly with almost anything, Greek lemon rice might just become your new favorite go-to recipe. It’s bright, fresh, and loaded with the tangy flavors of lemon, complemented by fragrant herbs like dill and parsley. The best part? This rice is incredibly versatile. Whether you’re serving it alongside grilled veggies or a protein of your choice, it always adds a flavorful burst of sunshine to the table. Plus, it’s super simple to make, which makes it ideal for busy weeknights or special occasions alike.

I first tried Greek lemon rice on a summer vacation when I stumbled into a small seaside taverna in Santorini. The view was breathtaking, but honestly, the food was even better. The rice they served was tangy, herby, and perfectly fluffy. That dish stuck with me, and when I got home, I had to try recreating it. This version comes pretty close to what I remember, and now it’s a regular staple in my kitchen.

this RECIPE

🍋 The origin story (or, how lemon rice became a Mediterranean classic)

Greek lemon rice is a dish with deep roots in Mediterranean cuisine. In Greece, rice is often served as a side dish to hearty meals, and the addition of lemon brings a fresh, citrusy brightness that’s perfectly suited to the warm climate. Over the years, variations of lemon rice have popped up in other Mediterranean and Middle Eastern cuisines as well, each with its own spin on herbs, spices, and sometimes the type of rice used. But the core idea remains the same—balancing that unmistakable tang of lemon with fragrant herbs and spices. Fun fact: In some traditional versions, saffron is added for color and depth, which is why we use a pinch of turmeric here for a similar effect!

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Basmati rice

Basmati is my go-to for this recipe because of its long grains and fluffy texture. It doesn’t get sticky, which is key to the light and airy vibe we want for this dish. If you don’t have basmati on hand, jasmine rice or even long-grain white rice will work in a pinch—just be sure to adjust the water ratio slightly and keep an eye on the cooking time. I also recommend rinsing or soaking the rice beforehand to remove excess starch (you’ll get fluffier grains this way).

Lemon zest and juice

Lemon is the star of the show here, adding both zest and juice for that perfect balance of citrus flavor. Freshly-squeezed juice makes all the difference, so if you can, grab a couple of lemons instead of reaching for bottled juice. If you’re out of lemons (gasp!), you can use lime juice as a substitute for a different but equally refreshing twist.

Fresh herbs: dill and parsley

These two herbs bring that signature Greek flair to the dish. Dill has a slightly sweet, grassy flavor, while parsley adds a hint of earthiness. I’ve used dried herbs in a pinch, but fresh is always best here. If you’re feeling adventurous, mint or cilantro can be a fun switch-up!

Chicken or vegetable broth

Using broth instead of plain water adds depth and richness to the rice. Chicken broth is great for most, but if you’re making this dish vegetarian or vegan, opt for a low-sodium vegetable broth. Either way, it infuses the rice with a subtle savory note that water just can’t match.

Spices: cumin, oregano, and turmeric

Cumin and oregano give the rice a warm, earthy undertone, while a pinch of turmeric adds color and a slightly peppery note. You won’t need much of these, but they round out the flavors nicely. Don’t skip the cumin—it’s what gives the dish that extra layer of depth!

Kitchen gear: what you need (and what you can totally skip)

To make this recipe, you’ll need a good saucepan or skillet with a tight-fitting lid. The lid is important to trap the steam and cook the rice properly. A non-stick pan will make your life easier since the rice won’t stick, but a stainless-steel saucepan works just fine too. A fine mesh sieve is also helpful for rinsing or soaking the rice, but if you don’t have one, a colander will do the trick. Other than that, you’ll just need basic kitchen tools like a sharp knife for chopping the onions and herbs, and a wooden spoon for stirring everything together.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Step 1: Sauté the onions and garlic

Start by heating your olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the chopped onions and garlic. Let them cook for about 4-5 minutes until they turn soft and fragrant. I learned the hard way that rushing this step can leave you with raw-tasting onions, so take your time here. Stir occasionally to prevent the garlic from burning—it can turn bitter if it cooks too quickly.

Step 2: Add the rice and lemon zest

Next, stir in your soaked (or well-rinsed) basmati rice and lemon zest. Sauté everything together for about a minute, just long enough for the rice to toast slightly. This adds a lovely nutty flavor to the rice and helps keep the grains separate as they cook. Be sure to keep stirring so the rice doesn’t stick to the pan.

Step 3: Add the liquids and spices

Pour in your broth, lemon juice, fresh dill, parsley, cumin, oregano, black pepper, salt, and that pinch of turmeric. Give everything a good stir, then bring the mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pan, and let the rice simmer for about 10-15 minutes. The key here is not to lift the lid! Trust the process. If you peek too early, you’ll let out the steam and could end up with undercooked rice.

Step 4: Let the rice rest

Once the liquid has absorbed and the rice is tender (but not mushy!), take the pan off the heat and let it sit, covered, for another 10 minutes. This rest period lets the steam finish cooking the rice and makes it easier to fluff. When you’re ready to serve, uncover and use a fork to fluff the rice gently. At this point, you can stir in a little butter for extra richness or add an extra squeeze of lemon juice to bump up the citrus flavor.

Variations and fun twists to try!

This recipe is a great base that you can easily adapt based on your mood or dietary needs.

• Vegan/Vegetarian: Simply use vegetable broth instead of chicken broth, and skip the optional butter at the end. This version is just as delicious, and the fresh herbs and lemon bring all the brightness you need.
• Gluten-Free: Good news—this recipe is naturally gluten-free, so no need for adjustments here!
• Low-Carb: If you’re looking to cut down on carbs, you can swap out the basmati rice for cauliflower rice. Just sauté the cauliflower rice with the onions and garlic for a few minutes, then add the lemon juice, herbs, and spices. No need to cook it as long since cauliflower rice is already tender.
• Seasonal Add-Ins: In the spring, try adding some fresh peas or asparagus for extra color and flavor. In the fall, roasted butternut squash or sweet potatoes would make a lovely addition.
• Regional Twists: For a Middle Eastern twist, swap the cumin and oregano for a teaspoon of ground coriander and a pinch of cinnamon. Or try adding a handful of toasted pine nuts or slivered almonds for crunch!

How to serve this dish like a pro

When it comes to serving Greek lemon rice, I like to pile it up in a shallow bowl or platter. Garnish it with a sprinkle of fresh herbs, and for an extra burst of brightness, I always keep a few lemon wedges on the side. If you’re feeling fancy, you can crumble some feta cheese on top, or even toss in some sliced Kalamata olives for a briny kick. This rice pairs beautifully with grilled veggies, baked fish, or even a simple green salad for a light, refreshing meal.

drink pairings

you can’t go wrong with something citrusy. A classic lemonade with a hint of mint complements the bright flavors of the rice perfectly. If you’re in the mood for something more unique, try a cucumber-infused sparkling water or a cold, slightly sweet iced tea with a dash of honey. And if you’re feeling extra adventurous, a ginger-lime soda adds just the right amount of zing to your meal!

Storage and reheating tips

If you have any leftovers (and trust me, you’ll want some!), store your lemon rice in an airtight container in the fridge for up to 4 days. To reheat, just pop it in the microwave with a splash of water or broth to keep it from drying out. You can also reheat it on the stovetop in a skillet over medium heat, stirring occasionally until warmed through. I’ve found that the rice actually tastes even better the next day, as the flavors have time to really meld together!

Adjusting the recipe for a crowd

This recipe as written makes about 4 servings, but it’s super easy to scale up if you’re cooking for a larger group. Simply double or triple the ingredients, but keep in mind that the cooking time may increase slightly. You’ll want to use a larger pan to ensure the rice cooks evenly. One thing I’ve noticed when scaling up is that the lemon flavor can become more subtle, so I like to add a little extra lemon juice at the end to make sure it really shines through.

Potential issues and how to avoid them

• Rice too mushy? This usually happens if you add too much liquid or overcook the rice. Stick to the recommended broth-to-rice ratio and cooking time, and let the rice sit off the heat for 10 minutes to absorb any remaining moisture.
• Not enough lemon flavor? Don’t be shy with the lemon! I like to taste the rice after cooking and squeeze in a little extra juice if needed. Also, make sure you’re using fresh lemon juice and zest for the best results.
• Rice sticking to the pan? This can happen if the heat is too high or the rice isn’t stirred frequently enough. Just keep an eye on it while sautéing, and reduce the heat if you notice sticking.

Frequently asked questions

1. Can I use brown rice instead of basmati?

Yes, you can, but brown rice will require a longer cooking time and a bit more liquid. Check the package instructions for guidance and adjust accordingly.

2. Is this recipe freezer-friendly?

While you can freeze lemon rice, it may lose some of its fluffiness. If you do freeze it, make sure to reheat it with a bit of extra liquid to restore some moisture.

3. What protein pairs best with lemon rice?

Grilled fish, chicken, or tofu are all great options! The fresh, citrusy flavors of the rice complement mild proteins beautifully.

4. Can I make this rice in a rice cooker?

Yes! After sautéing the onions, garlic, and rice on the stovetop, transfer everything to your rice cooker, add the liquids and seasonings, and cook according to your rice cooker’s settings.

5. What can I use if I don’t have fresh herbs?

Dried herbs work in a pinch! Use about 1/3 of the amount of dried herbs as you would fresh, since dried herbs have a more concentrated flavor.

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