Greek Lemon Rice

This Greek lemon rice features fluffy grains infused with bright lemon juice, olive oil, and aromatic herbs for an authentic Mediterranean flavor. Cooked in a savory broth base, each bite delivers tangy citrus notes balanced with earthy herbs. This elegant yet simple side complements grilled fish, chicken, or lamb perfectly.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Side Dish

Cuisine: Greek

Calories: 374

Ingredients Method Notes

Ingredients

For the Rice

300 g long-grain white rice
450 ml vegetable broth
60 ml fresh lemon juice
30 ml extra virgin olive oil
4 g salt
2 g black pepper
3 cloves garlic minced

For the Finishing

15 ml extra virgin olive oil
10 g fresh dill chopped
10 g fresh parsley chopped
5 g lemon zest

Method

Rinse and Prepare

Rinse 300g long-grain white rice under cold water until it runs clear, then drain well. This reduces stickiness so herbs and lemon distribute cleanly.

Sauté Aromatics

Warm 30ml olive oil in a medium saucepan (2L) over medium heat. Add garlic and sauté 1 minute until fragrant but not browned—browned garlic turns bitter and will dominate the lemon.

Cook the Rice

Add rice and stir 1 minute to coat in oil. Pour in 450ml vegetable broth, 60ml lemon juice, 4g salt, and 2g black pepper; stir once, bring to a boil, then reduce to low and cover tightly. Simmer 15 minutes without opening the lid.

Finish and Fluff

Remove from heat and let stand covered 5 minutes. Fluff with a fork, drizzle with 15ml olive oil, then fold in 10g dill, 10g parsley, and 5g lemon zest. Serve warm; if serving later, keep covered to prevent drying.

Notes

Garlic should stay pale. Lemon and bitter garlic clash hard, and because this recipe is simple, you can’t hide that bitterness. Keep the heat moderate and move on as soon as garlic smells fragrant.

Lemon zest is the “top note,” lemon juice is the “structure.” Juice provides acidity; zest provides citrus aroma that makes the dish taste brighter even without more liquid. Use both for balance rather than increasing only juice.

If the rice seems wet after cooking, don’t stir aggressively. Let it sit uncovered 2–3 minutes to evaporate, then fluff gently. Overstirring breaks grains and turns the texture gummy.

Storage: refrigerate up to 4 days. Reheat with a splash of broth or water to loosen, then refresh with a pinch of zest (optional) right before serving.