Description
This Greek Lemon Rice is full of bright, citrusy flavor! It’s quick and easy to make with onion, garlic, broth, long-grain rice, fresh lemon juice, and fresh herbs. Serve this as a side dish alongside grilled chicken, seafood, roasted vegetables, or any Mediterranean-inspired meal.
Ingredients
- 1 tablespoon olive oil (or unsalted butter)
- 1/4 cup finely diced yellow onion (about 1/2 small onion)
- 1 garlic clove, finely minced or pressed
- 1 cup long-grain white rice, washed and drained (I use Basmati)
- 1 1/2 cups low-sodium vegetable or chicken broth (or water)
- 1/2 teaspoon fine sea salt, or to taste
- 1 teaspoon fresh lemon zest, or more to taste
- Juice of 1 lemon (about 3 tablespoons)
- 1-2 tablespoons finely chopped dill (or parsley)
Instructions
- Soak the rice (optional step): If using Basmati rice, add the uncooked rice to a bowl and cover with 1 to 2 inches of cold water. After 20 minutes, drain and rinse the rice until the water is mostly clear. Set aside. Soaking the rice before cooking leads to more even cooking and fluffier rice.
- Heat the olive oil (or butter) over medium heat in a medium saucepan or pot. Once the oil is hot, add the onion and cook for 3 or 4 minutes, or until translucent and tender.
- Add the garlic and cook for 30 to 60 seconds, or until fragrant.
- Add the rice and gently stir for 1 minute. Pour in the vegetable or chicken broth (or water if using) and add the salt. Bring to a boil, cover, then immediately reduce the heat to low and let simmer for 15 minutes.
- Remove the pot from the heat and let rest (with the lid still on) for 10 minutes.
- Remove the lid. Stir in the fresh lemon zest, lemon juice, and fresh dill or parsley. Serve warm.
Notes
Leftovers. If you have leftover rice, let it cool slightly, then transfer it to an airtight container. Store in the fridge within 1 to 2 hours of cooking. The rice will keep for up to 2 or 3 days.
Lemon juice. I HIGHLY recommend using freshly squeezed lemon juice and fresh lemon zest to make this recipe. Avoid using bottled lemon juice.
Salt: If you’re not using low-sodium broth, then omit the salt. I tested this recipe using Better Than Boullion Seasoned Chicken Base and fine sea salt. If you are concerned about the salt, use water or leave it out. You can season the rice with salt after cooking if desired.
- Prep Time: 5 minutes (not including soak time)
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: Greek