EASY Greek Lemon Rice Recipe
Greek Lemon Rice Recipe is a light Mediterranean side dish made with basmati rice, toasted orzo, fresh lemon juice, herbs, and olive oil.
Ingredients
- 2 cups basmati rice
- 3 tablespoons Greek extra virgin olive oil
- 1 medium yellow onion chopped
- 1 garlic clove minced
- 1/2 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 running water until the water runs clear. Soak it in fresh water for 15–20 minutes, then drain well.
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the chopped onion and cook for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and orzo. Cook for 2–3 minutes, stirring frequently, until the orzo is lightly golden.
- Add the drained rice and stir well to coat every grain with the oil.
- Pour in the broth and fresh lemon juice. Bring everything to a gentle boil.
- Reduce the heat to low, cover, and cook for 15–20 minutes, or until the liquid has been absorbed and the rice is tender. This Greek Lemon Rice Recipe develops its signature fluffy texture during this gentle cooking process.
- Remove the pan from the heat and let it rest, covered, for 10 minutes.
- Fluff the rice gently with a fork.
- Stir in the chopped parsley, dried dill, and lemon zest.
- Garnish with fresh lemon slices if desired and serve warm.
Notes
- Serve with grilled chicken, lamb, fish, shrimp, or roasted vegetables.
- Fresh dill may be substituted for dried dill.
- Brown rice can be used but will require additional cooking time and broth.
- Garnish with extra parsley and lemon wedges for a vibrant presentation.