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Bright Zesty Greek Lemon Rice: The Ultimate Mediterranean Pilaf Guide

This vibrant Greek lemon rice combines fluffy rice with fresh lemon juice, aromatic herbs, and toasted pine nuts for a bright Mediterranean side dish. Perfect for complementing grilled meats or as part of a vegetarian meal, this recipe brings sunshine to any plate with its zesty flavors.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 280

Ingredients
  

Ingredients
  • 2 cups long-grain white rice
  • 4 cups vegetable broth
  • 1/4 cup fresh lemon juice (about 2 large lemons)
  • 2 tablespoons lemon zest
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional: 1/4 cup toasted pine nuts

Method
 

Instructions
  1. Rinse the rice under cold water until the water runs clear. Finely chop the onion, mince the garlic, and zest and juice your lemons. Chop the fresh herbs and set everything aside.
  2. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the rinsed rice to the pan and stir constantly for 2-3 minutes until the rice becomes slightly toasted and fragrant.
  4. Pour in the vegetable broth and lemon juice. Add the lemon zest, dried oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
  5. Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork, then gently fold in the fresh dill and parsley. If using, sprinkle toasted pine nuts over the top before serving.

Notes

Use fresh lemon juice for best flavor, don't skip toasting the rice, let it rest covered after cooking, and adjust lemon to taste. Reheats well with a splash of water.