This Greek lemon rice combines long-grain white rice with onion, garlic, broth, and fresh lemon juice. Finished with butter and parsley, it makes a simple stovetop side for chicken, fish, or a Mediterranean meal.
Why You'll Love This Greek Lemon Rice
- A savory base: Onion and garlic cook in olive oil before the rice and broth are added.
- Lemon throughout: The juice goes into the cooking liquid, seasoning the rice as it simmers.
- A choice of broth: Use chicken broth or vegetable broth to suit the meal.
- A useful side dish: Serve it alongside a main course without adding another oven dish.
I first tasted lemon rice at a small taverna near the harbor, where it arrived beside grilled chicken. The lemon flavor made the rice memorable, and that meal inspired this version. Serving it with Greek chicken souvlaki brings that simple pairing back to the table.
This is a rice pilaf: the grains are briefly toasted before they simmer in a covered pan, a method also used in my rice with chicken broth and butter. Once the liquid has been absorbed, the rice rests off the heat before fluffing. That final rest is an important part of the method, so resist stirring or serving it straight away. Use regular long-grain white rice for the quantities and timings given here; other varieties may need adjustments.
Key Ingredients in Greek Lemon Rice
You can find the complete quantities in the recipe card below. These are the ingredient choices that matter most.
- Regular long-grain white rice: This is the variety specified for the recipe's liquid amount and simmering time. Brown rice, instant rice, and other varieties should not be treated as direct replacements.
- Low-sodium broth: Broth seasons the rice as it cooks. Chicken and vegetable broth are the options included in the recipe; a low-sodium version gives you more control over the final seasoning.
- Onion, garlic, and olive oil: The onion softens first, then the garlic cooks briefly before the rice is added. This builds the savory base without browning the garlic.
- Lemon juice, butter, and parsley: Lemon juice supplies acidity, butter adds richness, and parsley finishes the rice with an herbal flavor.
How to Make Greek Lemon Rice
Follow these four simple stages for evenly cooked rice with separate grains. You can find the complete printable recipe with measurements below.
1. Soften the aromatics: Heat the olive oil over medium heat and cook the onion until softened and translucent. Add the garlic and stir briefly until fragrant.
2. Toast the rice: Add the rice and stir until the grains are coated in oil and slightly translucent around the edges.
3. Simmer gently: Stir in the broth, lemon juice, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Cover and cook until the rice is tender and the liquid has been absorbed.
4. Rest and finish: Turn off the heat, add the butter, and cover again. After the five-minute rest, fluff gently and fold in the parsley. Taste before adjusting the seasoning.
Tips for Greek Lemon Rice
- Lower the heat after boiling: The covered cooking stage needs a gentle simmer. Keep the heat low rather than letting the liquid boil vigorously.
- Retain the steam: Avoid repeatedly lifting the lid while the rice cooks.
- Include the covered rest: Leave the rice covered for the full five minutes before fluffing.
- Fold gently: Use a fork or spatula to loosen the grains, then fold in the parsley without vigorous stirring.
Storage
Refrigerate leftovers promptly in a shallow, airtight container, within two hours of cooking. Keep refrigerated for up to four days.
To reheat, add a splash of water or broth and warm until hot throughout, gently loosening the rice as it heats.
What to Serve with Greek Lemon Rice
Serve this rice with Greek lemon chicken or baked lemon dill salmon. Both provide a main course that complements the lemon and parsley.
For a meat-free meal, use vegetable broth and serve the rice with Greek chickpea salad with feta.
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Recipe
Greek Lemon Rice
Ingredients
- 200 g regular long-grain white rice
- 500 ml low-sodium chicken or vegetable broth
- 2 tablespoons extra virgin olive oil
- ½ small onion - finely chopped
- 2 garlic cloves - minced
- ½ teaspoon kosher salt - plus more to taste
- ¼ teaspoon freshly ground black pepper - plus more to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons extra virgin olive oil in a pan over medium heat until shimmering. Add ½ small onion, finely chopped, and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add 2 garlic cloves, minced, and cook for about 30 seconds, stirring constantly, until fragrant.
- Add 200 g regular long-grain white rice. Cook for about 1 minute, stirring frequently, until the grains are coated in oil and slightly translucent around the edges.
- Pour in 500 ml low-sodium chicken or vegetable broth and 3 tablespoons fresh lemon juice. Add ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to low, cover, and cook for 18-20 minutes, until the liquid is absorbed and the rice is tender.
- Turn off the heat and add 1 tablespoon unsalted butter. Keep the pan covered and let the Greek lemon rice rest for 5 minutes. Fluff gently with a fork or spatula until the grains are light and separate.
- Stir in 2 tablespoons chopped fresh parsley. Taste and add more salt, black pepper, or a small squeeze of lemon juice if needed. Serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sofia says
I’m definitely making this Greek lemon rice soon. It looks so fluffy and fresh, and I love how the lemon slices and parsley make it feel bright and simple.