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Greek Lemon Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 79 reviews
  • Author: Lily
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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