Why You’ll Love This Recipe
Greek Lemon Rice, also known as “Lemonato Ryzi,” is a bright, zesty side dish that’s bursting with Mediterranean flavor. Infused with fresh lemon juice, garlic, and herbs, it pairs beautifully with grilled meats, seafood, or roasted vegetables. Its simple yet aromatic profile makes it a versatile addition to any meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
long grain white riceolive oilgarliconionchicken brothfresh lemon juicelemon zesteither dried oregano or fresh dillfresh parsley (for garnish)saltblack pepper
directions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, heat olive oil over medium heat.
Add chopped onion and sauté until translucent, then stir in the minced garlic and cook until fragrant.
Add the rinsed rice and stir for 1-2 minutes to toast slightly.
Pour in chicken broth, lemon juice, lemon zest, oregano (or dill), salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and let sit covered for 5 minutes.
Fluff with a fork and garnish with fresh parsley before serving.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use vegetable broth instead of chicken for a vegetarian version.
Add sautéed spinach or peas for extra color and nutrition.
Top with crumbled feta cheese for a creamy, salty finish.
Mix in pine nuts or slivered almonds for added texture.
storage/reheating
Store Greek Lemon Rice in an airtight container in the refrigerator for up to 4 days.To reheat, microwave in short bursts with a splash of water or reheat on the stovetop over low heat, stirring occasionally.
FAQs
Can I use brown rice instead of white?
Yes, but cooking time will be longer and more liquid may be needed.
Is this dish gluten-free?
Yes, as long as you use gluten-free broth.
Can I make this ahead of time?
Absolutely, it’s great for meal prep and reheats well.
Why rinse the rice?
Rinsing removes excess starch for fluffier, less sticky rice.
Can I add other herbs?
Yes, mint or basil can add a unique twist.
Is it good served cold?
Yes, it can also be enjoyed as a refreshing cold side dish.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
What protein goes well with this?
Grilled chicken, lamb, or shrimp are all excellent pairings.
Can I freeze Greek Lemon Rice?
Yes, store in a freezer-safe container for up to 1 month. Thaw before reheating.
What kind of rice is best?
Long grain white rice provides the best texture and flavor.
Conclusion
Greek Lemon Rice is a refreshing, easy-to-make dish that brings a touch of the Mediterranean to your table. Its lemony brightness and herbaceous flair make it a go-to recipe for any occasion, whether as a side or a light main. Give it a try and savor the simple, zesty goodness!
Print
Greek Lemon Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
A bright and zesty Greek-style lemon rice that’s fluffy, flavorful, and perfect as a side dish or a light meal.
Ingredients
- 1 ½ cups long‑grain rice (e.g., jasmine or basmati)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups low‑sodium chicken or vegetable broth
- Zest and juice of 2 lemons (about 3 tablespoons juice)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or dill (optional)
Instructions
- Rinse the rice under cold water until the water runs clear; drain well.
- Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until soft, about 4–5 minutes.
- Add garlic and cook another 30 seconds until fragrant.
- Stir in rinsed rice, coating the grains in oil, and cook 1–2 minutes.
- Add broth, lemon zest, and lemon juice. Season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.
- Remove from heat and let stand, covered, 5–10 minutes to steam.
- Fluff with a fork, stir in fresh parsley or dill (if using), and adjust seasoning before serving.
Notes
- For extra flavor, substitute half the broth with water and add a bouillon cube.
- Leftovers freeze well—store in airtight container up to 2 months.
- Enhance with toasted pine nuts or slivered almonds for added texture.
- Works great as a base for grilled chicken or fish.