Greek Lemon Rice Recipe
Greek Lemon Rice is a fluffy Mediterranean side dish made with basmati rice, toasted orzo, fresh lemon juice, and herbs. Ready in about 40 minutes, it's perfect with chicken, seafood, or vegetables.
Ingredients
- 2 cups basmati rice
- 3 tablespoons Greek extra virgin olive oil
- 1 medium yellow onion chopped
- 1 garlic clove minced
- ½ cup orzo pasta
- Juice of 2 lemons
- Zest of 1 lemon
- 2 cups low-sodium chicken or vegetable broth
- Pinch of salt
- Large handful fresh parsley chopped
- 1 teaspoon dried dill
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak for 15–20 minutes, then drain well.
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the chopped onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and orzo pasta. Cook until the orzo turns lightly golden.
- Add the drained rice and stir for 1 minute to coat everything with the oil.
- Pour in the chicken or vegetable broth along with the fresh lemon juice.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover tightly and cook for 15–20 minutes until the liquid has been absorbed and the rice is tender.
- Remove from the heat and leave covered for 10 minutes to steam.
- Fluff the Greek Lemon Rice gently with a fork before stirring in the parsley, dried dill, and lemon zest.
- Garnish with fresh lemon slices if desired and serve warm.
Notes
- Substitute jasmine rice if basmati isn't available.
- Vegetable broth makes this recipe completely vegetarian.
- Garnish with extra parsley, dill, or feta cheese.
- Delicious served with grilled chicken, lamb kebabs, salmon, or roasted vegetables.