Flavorful Greek Lemon Rice Recipe

I’m excited to share my Greek Lemon Rice, a fluffy, zesty Greek Rice Dish infused with garlic and herbs that brightens any meal and pairs beautifully with grilled meats or a crisp salad.

I love how a simple bowl of Flavorful Greek Lemon Rice can lift an entire dinner, it tastes brighter than it looks. The tang from fresh lemon juice hits first, then that warm aroma of minced garlic follows, and suddenly ordinary rice feels daring.

I’m always sneaking this onto the table when I want something that plays nicely with grilled meat or a quick salad, and people never stop asking where it came from. It reads like a Greek Rice Dish, yet fits right into Yummy Rice Side Dishes and Healthy Rice Lunch Ideas, making it an easy favorite you’ll come back to.

Why I Like this Recipe

– I like that it’s super fluffy every time, like each grain stays separate and not clumpy
– The bright fresh flavor wakes up boring dinners, I always end up taking seconds
– It’s quick and kinda foolproof so I can make it on weeknights even when I’m tired
– It goes with everything so I dont have to think hard about sides or sauces

Ingredients

• Long-grain white rice: main carb, low fiber, fluffy texture that soaks up flavors
• Lemon: bright sour tang, vitamin C boost, lifts and balances richer bites
• Olive oil or butter: adds fat, silky mouthfeel, olive oil lighter, butter richer
• Garlic: pungent aroma, savory depth, cooks down sweet, gives a little heat
• Broth: salty umami base, gives more savory depth than plain water
• Onion: adds sweet savory base when softened, warms the whole dish
• Parsley or dill: fresh herb lift, bright green notes, cuts through richness
• Finishing butter: gives glossy richness and silkiness, makes rice feel indulgent

Ingredient Quantities

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 2 1/2 cups low-sodium chicken broth or vegetable broth
• 2 tbsp extra-virgin olive oil or unsalted butter
• 1 small yellow onion, finely chopped (optional)
• 2 garlic cloves, minced
• Juice of 1 large lemon, about 3 tbsp
• Zest of 1 lemon (about 1 tsp), finely grated
• 1/4 cup chopped fresh parsley or dill, packed
• 1 tsp kosher salt, plus more if needed
• 1/4 tsp freshly ground black pepper
• 1 bay leaf (optional)
• 2 tbsp unsalted butter, cold, for finishing (optional)

How to Make this

1. Rinse 1 1/2 cups long grain rice under cold water until the water runs clear, drain well.

2. Heat 2 tbsp extra virgin olive oil or unsalted butter in a medium saucepan over medium heat. If using the onion, add the finely chopped small yellow onion and sauté 4 to 5 minutes until soft and translucent.

3. Add the drained rice to the pan and toast, stirring, for 1 to 2 minutes so each grain gets coated and a little nutty. Stir in 2 minced garlic cloves and cook about 30 seconds until fragrant.

4. Pour in 2 1/2 cups low sodium chicken or vegetable broth, the juice of 1 large lemon (about 3 tbsp), 1 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1 bay leaf if using. Give it a quick stir and bring to a rolling boil over high heat.

5. As soon as it boils, reduce heat to low so the pot is at a gentle simmer. Cover tightly with a lid and cook undisturbed for 18 minutes.

6. Turn off the heat and let the rice steam, still covered, for 10 minutes. Dont lift the lid during this time or youll lose steam.

7. Remove the lid, fish out and discard the bay leaf, then fluff the rice gently with a fork to separate the grains.

8. Stir in the zest of 1 lemon, the chopped 1/4 cup fresh parsley or dill, and the 2 tbsp cold unsalted butter if you want a silky finish. Taste and add more salt or lemon juice if needed.

9. Serve warm with grilled meats or a salad. Tip: to keep rice fluffy if not serving right away, leave the lid slightly ajar and fluff occasionally with a fork.

Equipment Needed

1. Medium saucepan with tight fitting lid (3 to 4 quarts)
2. Fine mesh sieve or colander for rinsing and draining rice
3. Measuring cups and measuring spoons, yes both
4. Wooden spoon or heat proof spatula for toasting and stirring
5. Chef knife for chopping onion and herbs
6. Cutting board
7. Microplane or small grater for lemon zest
8. Fork for fluffing the rice and serving, dont overmix

FAQ

Flavorful Greek Lemon Rice Recipe Substitutions and Variations

• (Long‑grain white rice) Swap for basmati or jasmine rice — same liquid, same method, maybe finish a few minutes earlier; or use brown rice: raise broth to about 3 3/4 cups for 1 1/2 cups rice and cook 35–45 minutes until tender; or try short‑grain sushi rice for stickier texture, use same liquid but check earlier so it doesn’t overcook.
• (Chicken or vegetable broth) Use water plus 1–2 teaspoons bouillon or 1 bouillon cube if you need low‑effort pantry stock; or swap for homemade stock for richer flavor; or use a mix of half white wine and half water for a brighter, tangy finish, but taste for salt.
• (Olive oil or butter) Replace with ghee for a nutty richness and same measurements; or use avocado or light vegetable oil for a neutral, dairy‑free option; or use 1 tablespoon butter plus 1 tablespoon olive oil for extra flavor and better browning.
• (Lemon juice and zest) Use lime juice and lime zest for a slightly different, but still bright, citrus note; or use 2 tablespoons white wine vinegar plus 1 teaspoon lemon zest if you have no fresh citrus; or bottled lemon juice in a pinch, but add a little extra zest if you can for fresh flavor.

Pro Tips

1. Toast the rice a little longer than the recipe says so you really smell that nutty aroma, but dont let it brown or itll taste bitter. That extra toasting helps the grains stay separate.

2. Hold back a teaspoon or two of lemon juice and add it after you fluff the rice. The bright finish will taste fresher and you can tweak the acid without overdoing it.

3. If you need to hold the rice for later, spread it thin on a rimmed baking sheet to cool a bit, then cover loosely with foil. This stops trapped steam from making it gummy and makes reheating easier.

4. Drop the cold butter in small chunks and fold it in off the heat, then let the pot sit covered for a minute. The butter will emulsify with the lemony broth and give a silky finish that feels way more luxurious.