If you love bright, fresh flavors with a comforting, homey feel, this Greek Lemon Rice Recipe is going to be your new favorite side dish. Bursting with the zesty tang of lemon, the aromatic freshness of parsley and dill, and the nutty texture of toasted orzo, this dish transforms simple pantry staples into something truly special. Whether you’re serving it alongside grilled meats or roasted vegetables, this recipe brings a warm Mediterranean sunshine to your table that’s both vibrant and satisfying.
Ingredients You’ll Need
Whipping up this Greek Lemon Rice Recipe is a breeze thanks to its straightforward, wholesome ingredients. Each item plays a crucial role, from the fluffy rice that forms the base to the lemon and herbs that lift the dish into deep, bright flavor territory.
- 2 cups long grain rice (uncooked): The perfect rice variety to remain fluffy and separate after cooking, providing the ideal texture.
- Early Harvest Greek extra virgin olive oil: Adds rich, fruity depth and helps cook the onions and orzo to golden perfection.
- 1 medium yellow onion, chopped (just over 1 cup): Brings sweetness and a savory base to the recipe.
- 1 garlic clove, minced: Enhances the dish with subtle pungency and warmth.
- 1/2 cup orzo pasta: Toasted lightly for a nutty flavor and contrasting texture within the rice.
- 2 lemons, juice of (plus zest of 1 lemon): Provides the signature citrus brightness that defines this recipe.
- 2 cups low sodium broth (chicken or vegetable): Ensures the rice cooks perfectly while adding savory depth.
- Pinch salt: Balances the flavors without overpowering the delicate ingredients.
- Large handful chopped fresh parsley: Adds freshness and a lovely green color.
- 1 tsp dill weed (dry dill): Offers a hint of earthy, herbaceous notes characteristic of Greek cuisine.
How to Make Greek Lemon Rice Recipe
Step 1: Prepare the Rice
Start by washing the rice thoroughly to remove excess starch, which helps keep the grains separate after cooking. Soak the rice in plenty of cold water for about 15 to 20 minutes. This soaking step is key because it softens the rice, allowing it to cook evenly and absorb the lemony flavors beautifully.
Step 2: Sauté the Onions, Garlic, and Orzo
Heat about 3 tablespoons of extra virgin olive oil in a large saucepan over medium heat until shimmering but not smoking. Add the chopped onions and cook gently for 3 to 4 minutes until they become translucent and sweetly fragrant. Then toss in the minced garlic and orzo pasta. Stir frequently as the orzo toasts and develops a golden color, giving the dish a lovely nutty depth.
Step 3: Combine Rice with Aromatics
Drain the soaked rice well, then stir it right into the saucepan to coat the grains evenly in the oil and toast it briefly with the orzo, onions, and garlic. This step seals in the flavor and adds a delicate texture, ensuring each bite is perfectly balanced.
Step 4: Add Lemon Juice and Broth, Then Simmer
Pour in the fresh lemon juice and the broth, then bring the mixture to a rolling boil. You’ll notice the liquid reduces slightly as the rice starts to cook. Once boiling, reduce the heat to low and cover the pot tightly. Let it simmer undisturbed for about 20 minutes until the rice is tender and has absorbed all the liquid without becoming mushy.
Step 5: Rest and Finish with Fresh Herbs
Remove the pot from heat but keep it covered. Let the rice sit for 10 minutes to steam gently; this resting phase helps the grains firm up and enhances the final texture. Finally, fluff the rice with a fork and stir in the chopped parsley, dill weed, and lemon zest to brighten and freshen every bite. Adding a few lemon slices on top makes the presentation just as lovely as the flavor.
How to Serve Greek Lemon Rice Recipe
Garnishes
For an extra touch of Mediterranean flair, sprinkle some more fresh parsley and dill right before serving. A few thinly sliced lemon wheels or wedges add a beautiful pop of color and let your guests squeeze more lemon for an added zing if desired.
Side Dishes
This Greek Lemon Rice Recipe pairs beautifully with grilled seafood like salmon or shrimp, roasted chicken, or even a vibrant Greek salad. The citrus and herb flavors in the rice complement the savory richness of meats and fresh vegetables alike, making it a versatile addition to many meals.
Creative Ways to Present
For a festive touch, try serving the rice in individual lemon halves or hollowed-out bell peppers, which add visual appeal and enhance the flavor experience. You can also layer it with other warm Mediterranean ingredients such as olives, sun-dried tomatoes, or crumbled feta to make it a delightful standalone side or even a light main course.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Lemon Rice Recipe in an airtight container in the refrigerator for up to 3 days. It keeps its fresh lemony character well and is perfect for quick lunches or dinners throughout the week.
Freezing
If you want to keep the rice longer, freezing is a great option. Place the cooled rice into freezer-safe containers or bags, removing as much air as possible. It will keep in the freezer for up to 3 months, ready to be thawed when you need a quick side dish fix.
Reheating
To reheat, add a splash of broth or water to the rice and warm it gently on the stovetop or in the microwave, covered, to prevent drying out. Stir occasionally until heated through, and you might want to freshen it up by stirring in a little extra chopped parsley or a squeeze of lemon juice after reheating.
FAQs
Can I use brown rice for this Greek Lemon Rice Recipe?
Brown rice can be used, but it requires a longer cooking time and more liquid. Adjust the broth quantity accordingly and expect the texture to be a bit firmer and nuttier. Soaking brown rice might also help to soften it before cooking.
What can I substitute for orzo pasta?
If you don’t have orzo, you can substitute with other small pasta shapes like acini di pepe or even small broken spaghetti pieces. Toast them the same way to capture that nutty flavor and texture contrast.
Is it necessary to soak the rice before cooking?
While not absolutely essential, soaking the rice helps to remove excess starch and allows for a more even, fluffy texture. It also shortens the cooking time and lets the grains absorb lemon flavor more deeply.
Can this recipe be made vegan?
Yes, simply use vegetable broth instead of chicken broth, and ensure your olive oil is vegan-friendly. The herbs and lemon juice provide plenty of flavor, making it a vibrant, satisfying vegan side dish.
How can I make this Greek Lemon Rice Recipe gluten-free?
The rice and lemon components are naturally gluten-free, but since orzo is a wheat pasta, substitute it with a gluten-free small pasta or omit it altogether for a naturally gluten-free dish with the same bright flavors.
Final Thoughts
Making this Greek Lemon Rice Recipe is like inviting a little slice of the Mediterranean into your kitchen. Its vibrant lemon, fresh herbs, and comforting texture create a side dish that feels both familiar and exciting. I can’t wait for you to try it and see how easily it elevates any meal with its bright, sunny flavors!
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Greek Lemon Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves up to 6
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Salt
Description
This authentic Greek Lemon Rice recipe offers a vibrant and flavorful side dish featuring perfectly cooked long grain rice infused with fresh lemon juice, zest, garlic, onions, and a delightful mix of fresh herbs. Enhanced with orzo pasta for texture and cooked in a savory broth, this recipe is easy to prepare and pairs beautifully with a variety of Mediterranean dishes.
Ingredients
Rice and Pasta
- 2 cups long grain rice (uncooked)
- 1/2 cup orzo pasta
Aromatics and Herbs
- 1 medium yellow onion, chopped (just over 1 cup chopped)
- 1 garlic clove, minced
- Large handful chopped fresh parsley
- 1 tsp dill weed (dry dill)
Liquids and Oil
- Early Harvest Greek extra virgin olive oil, about 3 tbsp
- 2 cups low sodium broth (chicken or vegetable broth)
- Juice of 2 lemons
Seasonings
- Pinch salt
- Zest of 1 lemon
Instructions
- Soak the Rice: Rinse the long grain rice thoroughly under cold water. Then soak it in plenty of cold water for 15 to 20 minutes, ensuring the water covers the rice by about 1 inch. The rice grains should become slightly soften such that you can break a grain easily between your thumb and index finger. Drain the rice well after soaking.
- Sauté Aromatics and Orzo: Heat 3 tablespoons of extra virgin olive oil in a large saucepan with a lid over medium heat until shimmering but not smoking. Add the chopped onions and sauté for 3 to 4 minutes until they become translucent. Then add the minced garlic and the orzo pasta, tossing frequently until the orzo turns golden brown.
- Add Rice and Liquids: Stir the drained rice into the onion and orzo mixture, tossing to coat all the grains evenly with the oil and aromatics. Pour in the lemon juice and 2 cups of low sodium broth. Stir once to combine all ingredients well.
- Cook the Rice: Bring the liquid to a rolling boil, allowing it to reduce slightly. Once boiling, reduce the heat to low, cover the pan, and let it cook gently for about 20 minutes or until the rice is tender, the liquid is fully absorbed, and the rice is fluffy but not sticky.
- Let the Rice Rest: Remove the saucepan from heat but keep it covered. Allow the rice to rest undisturbed for about 10 minutes. This step enhances texture and allows flavors to meld.
- Finish and Serve: Uncover the rice and gently stir in the chopped fresh parsley, dry dill weed, and lemon zest to infuse fresh herbal notes and citrus aroma. Optionally, garnish with a few lemon slices on top for an elegant touch. Serve warm and enjoy!
Notes
- Soaking the rice helps achieve tender, evenly cooked grains and reduces cooking time.
- To vary, you can substitute vegetable broth for chicken broth to keep it vegetarian.
- This lemon rice pairs wonderfully with grilled chicken, seafood, or a Greek salad.
- Using fresh herbs is key for bright flavor; however, dried parsley can be used in a pinch.
- Be careful not to overcook the rice to avoid a sticky consistency.
