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Greek Lemon Rice Recipe

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4.1 from 5 reviews

This Greek Lemon Rice recipe is a vibrant and flavorful side dish featuring tender long-grain white rice cooked with aromatic onion and garlic, then infused with fresh lemon juice, zest, and a blend of fragrant herbs. Perfectly fluffy and bright, it pairs wonderfully with Mediterranean meals or grilled proteins.

Ingredients

Rice and Cooking Base

  • 2 cups long-grain white rice
  • 2 tablespoons olive oil
  • ½ medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Finishing Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh dill, chopped
  • Lemon slices, for garnish

Instructions

  1. Rinse the rice: Place the long-grain white rice in a large bowl and cover with cold water. Swish the rice around with your hand, then drain through a fine mesh strainer. Repeat this rinsing process 3-4 times until the water runs mostly clear, then drain thoroughly to remove excess starch.
  2. Cook the onion and garlic: Heat olive oil in a medium Dutch oven or saucepan over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, stirring frequently so the garlic doesn’t burn.
  3. Toast the rice: Add the rinsed and drained rice to the pot. Stir continuously for 1 to 2 minutes to coat the rice evenly in the olive oil, onion, and garlic mixture. This step enhances the flavor and helps maintain rice texture.
  4. Simmer: Pour in the low-sodium chicken or vegetable broth, then add salt and black pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot with a lid, and let it simmer gently for 15 to 18 minutes until all the liquid has been absorbed and the rice is tender.
  5. Rest the rice: Remove the pot from heat and place a clean kitchen towel or a few layers of paper towels over the pot, then cover with the lid. Let the rice rest for 5 to 10 minutes. The towel absorbs excess steam, preventing sogginess and keeping the rice fluffy.
  6. Finish with lemon and herbs: Remove the lid and towel, fluff the rice gently with a fork to separate the grains. Stir in fresh lemon juice, lemon zest, and the chopped parsley, mint, and dill. Mix well to combine all the bright flavors. Garnish with lemon slices if desired before serving.

Notes

  • Rinsing the rice thoroughly removes excess starch, preventing it from becoming sticky.
  • You can substitute vegetable broth for chicken broth to make this dish vegetarian.
  • For extra flavor, lightly toast the rice a bit longer but be careful not to burn it.
  • Herbs can be adjusted based on personal preference or what is available fresh.
  • If fresh herbs are not available, dried herbs can be used but add them earlier during cooking.
  • Resting the rice is crucial for getting fluffy, perfectly cooked grains.
  • This dish pairs beautifully with grilled meats, seafood, or vegetarian mains.

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