I keep this Easy Greek Rice in my back pocket for a fluffy, lemony side that makes grilled meats and rich stews feel complete. It looks simple, but the bright herbs and savory finish always make people ask what’s in it.

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I’m obsessed with this Easy Greek Style Rice because it gives me big lemony, herby flavor without turning dinner into a project. I love how the long grain white rice stays fluffy, not mushy, and soaks up that bright hit of fresh lemon juice like it was made for grilled chicken, lamb, fish, or a saucy stew.

But honestly, I’ll eat it straight from the pot. No shame.

It’s quick, low-effort, and tastes like I did way more than I actually did. And that’s exactly the kind of side dish I want on repeat.

Simple. Sharp.

Totally craveable every single time.

Ingredients

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Long grain rice stays fluffy, not sticky, which is exactly what you want here.
Olive oil gives the rice that rich, sunny Greek-style start.
Onion adds gentle sweetness and makes the whole pot smell amazing.
Garlic brings cozy flavor without taking over the dish.
Broth makes the rice taste way better than plain water ever could.
Lemon juice keeps everything bright, fresh, and a little zippy.
Lemon zest adds extra citrus pop if you’re feeling fancy.
Oregano gives it that classic Greek-ish herb flavor right away.
Dill tastes fresh and light, especially with lemon and feta.
Bay leaf adds background flavor.
Basically, it quietly does its job.
Salt wakes everything up, so the rice doesn’t taste flat.
Black pepper adds a tiny warm bite at the end.
Butter makes it a little richer.
Plus, it’s just good.
Parsley adds freshness and a nice green finish.
Feta brings salty, creamy little bites that make it feel complete.

Ingredient Quantities

1 1/2 cups long grain white rice, rinsed

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

3 cups low sodium chicken broth or vegetable broth

2 tablespoons fresh lemon juice

1 teaspoon lemon zest (optional)

1 teaspoon dried oregano

1 teaspoon dried dill or 1 tablespoon chopped fresh dill

1 bay leaf

1 teaspoon fine salt, or to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon unsalted butter (optional, for finishing)

2 tablespoons chopped fresh parsley, for serving

1/2 cup crumbled feta cheese, for serving (optional)

How to Make this

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

2. Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat until shimmering.

3. Add 1 cup finely chopped yellow onion and sauté until translucent, about 4 to 5 minutes.

4. Stir in 2 cloves minced garlic and cook 30 seconds until fragrant.

5. Add the drained rice and toast, stirring, for 1 minute to coat the grains in oil.

6. Pour in 3 cups low sodium chicken or vegetable broth, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 1 teaspoon dried oregano, 1 teaspoon dried dill or 1 tablespoon chopped fresh dill, 1 bay leaf, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper; stir once to combine.

7. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook gently for 18 to 20 minutes until the liquid is absorbed and rice is tender.

8. Remove from heat, discard the bay leaf, and let sit covered for 5 minutes to steam.

9. Fluff the rice with a fork, stir in 1 tablespoon unsalted butter if using, then spoon into a serving bowl and sprinkle with 2 tablespoons chopped fresh parsley and 1/2 cup crumbled feta cheese if desired.

Equipment Needed

1. Medium saucepan with a tight-fitting lid
2. Fine-mesh sieve or colander (for rinsing and draining rice)
3. Measuring cups and measuring spoons
4. Chef knife
5. Cutting board
6. Wooden spoon or heatproof spatula (for sautéing and stirring)
7. Small bowl and spoon (for zesting and mixing lemon juice)
8. Liquid measuring cup or measuring jug (for broth)
9. Fork (for fluffing rice)
10. Serving bowl and serving spoon

FAQ

Can I make this recipe with brown rice? Yes. Use long grain brown rice and increase the liquid to 3 1/4 to 3 1/2 cups. Simmer 40 to 45 minutes until tender, then let rest 10 minutes before fluffing.

Can I use water instead of broth? Yes. Broth adds flavor but water will work. Add an extra 1 teaspoon of salt and consider a pinch of bouillon or a splash of lemon for more depth.

How do I prevent the rice from sticking or burning? Use a heavy bottom pot with a snug fitting lid. After bringing to a boil, reduce heat to low and avoid lifting the lid while it cooks. Let the rice rest off the heat with the lid on for 5 to 10 minutes before fluffing.

Can I make this on the stove top and in a rice cooker? Yes. For a rice cooker use the same rice to liquid ratio 1 1/2 cups rice to 3 cups broth and cook per your cooker instructions. Sauté the onion and garlic in olive oil first and stir into the cooked rice with the herbs and lemon.

How should I store and reheat leftovers? Cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or broth and a little butter or oil to restore moisture, or microwave covered for 1 to 2 minutes stirring halfway.

Can I add vegetables or proteins to make this a complete meal? Yes. Stir in cooked vegetables such as peas, diced roasted peppers, or spinach at the end of cooking. Fold in cooked chicken, shrimp, or chickpeas for added protein. Finish with parsley and feta for a Greek flavor profile.

Easy Greek Style Rice Recipe Substitutions and Variations

Long grain white rice:
- Basmati rice for a fragrant, fluffy result (same liquid, same time)
- Jasmine rice for a slightly stickier, aromatic texture (same liquid, slightly less water if desired)
- Long grain brown rice for more chew and nutrition (use 3 1/4 cups broth, cook 40 45 minutes)
- Orzo pasta for a pilaf style dish (use 3 cups broth, cook 8 10 minutes)
Extra virgin olive oil:
- Light olive oil for a milder flavor and higher smoke point
- Avocado oil for a neutral taste and higher heat tolerance
- Unsalted butter for a richer, more rounded base flavor
- Neutral vegetable oil if you want no added flavor
Chicken or vegetable broth:
- Water plus 1 2 teaspoons bouillon or stock concentrate to control sodium
- Low sodium bone broth for deeper savory notes
- Lightly salted water plus a splash of white wine for brightness (reduce other salt)
- Vegetable stock concentrate for a vegetarian umami boost
Crumbled feta cheese:
- Ricotta salata for a milder, crumbly salty cheese
- Goat cheese for tangy creaminess
- Halloumi, pan seared cubes, for salty chewiness
- Omit cheese and add toasted pine nuts for texture and richness

Pro Tips

– Rinse and drain until the water runs clear, then let the rice sit in the colander for a few minutes to shed excess surface moisture. That prevents clumping and helps the grains toast evenly when they hit the oil.

– When toasting the rice, keep the heat moderate and stir constantly for just 45 to 60 seconds. You want a faint nutty scent and a little sheen on the grains, not browning. This step lifts the flavor and helps each grain stay separate.

– Use a snug-fitting lid and maintain a very gentle simmer once you lower the heat. If the pot is too hot the liquid will evaporate before the rice cooks and the bottom can scorch. If you suspect it is undercooked when time is up, add a couple tablespoons of hot broth, cover, and let sit 3 to 5 more minutes.

– Brightness and balance matter. Taste for salt after the rice has finished steaming before adding feta. If the lemon flavor needs a boost, add another teaspoon of lemon juice rather than more zest to avoid bitterness.

– Finish by fluffing with a fork and folding in the butter or a drizzle of olive oil for silkiness. Sprinkle herbs and feta just before serving so the cheese and parsley stay fresh and not soggy.

Easy Greek Style Rice Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

437

kcal

Equipment: 1. Medium saucepan with a tight-fitting lid
2. Fine-mesh sieve or colander (for rinsing and draining rice)
3. Measuring cups and measuring spoons
4. Chef knife
5. Cutting board
6. Wooden spoon or heatproof spatula (for sautéing and stirring)
7. Small bowl and spoon (for zesting and mixing lemon juice)
8. Liquid measuring cup or measuring jug (for broth)
9. Fork (for fluffing rice)
10. Serving bowl and serving spoon

Ingredients

1 1/2 cups long grain white rice, rinsed
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
3 cups low sodium chicken broth or vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon dried oregano
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
1 bay leaf
1 teaspoon fine salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter (optional, for finishing)
2 tablespoons chopped fresh parsley, for serving
1/2 cup crumbled feta cheese, for serving (optional)

Directions

Rinse 1 1/2 cups long grain white rice under cold water until the water runs clear; drain well.
Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat until shimmering.
Add 1 cup finely chopped yellow onion and sauté until translucent, about 4 to 5 minutes.
Stir in 2 cloves minced garlic and cook 30 seconds until fragrant.
Add the drained rice and toast, stirring, for 1 minute to coat the grains in oil.
Pour in 3 cups low sodium chicken or vegetable broth, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 1 teaspoon dried oregano, 1 teaspoon dried dill or 1 tablespoon chopped fresh dill, 1 bay leaf, 1 teaspoon fine salt, and 1/2 teaspoon freshly ground black pepper; stir once to combine.
Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook gently for 18 to 20 minutes until the liquid is absorbed and rice is tender.
Remove from heat, discard the bay leaf, and let sit covered for 5 minutes to steam.
Fluff the rice with a fork, stir in 1 tablespoon unsalted butter if using, then spoon into a serving bowl and sprinkle with 2 tablespoons chopped fresh parsley and 1/2 cup crumbled feta cheese if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.