This Lemon Rice recipe is so good, you will want to eat it plain, straight out of the pot! It’s a Greek Rice made with sautéed onion and garlic, rice cooked in chicken broth then finished off with lemon and herbs.
Serve this Greek Lemon Rice with your favourite Greek food like Greek Chicken, Gyros Chicken, Greek Meatballs or Souvlaki!
Greek Lemon Rice recipe
I made this Lemon Rice Pilaf as a side for a Greek Feast that I shared in my Chicken Souvlaki recipe. And I promise, it is so good, you honestly will want to eat it straight from the pot.
The reason this is not just “another flavoured rice” is because it’s made as a pilaf.
A pilaf is simply a rice dish that starts like risotto – sautéing garlic and onion in olive oil (or butter), then stirring in the rice grains until they become translucent with the oil, then cooking the rice in a broth.
Cooking rice in this way transforms plain rice into a flavoured dish that is tasty enough to eat plain.
In fact, there are many rice dishes around the world that are made this way, loaded up with even more flavour and with proteins added. From risottos, to Spanish Paella, Indian Biryani and Jambalaya.
This Lemon Rice is a side dish so I’ve kept it quite simple. Pictured above, as a side dish with some juicy Garlic Prawns (Shrimp).
While some Lemon Rice recipes cook the rice with the lemon juice, my preference is to stir the lemon through the rice once it is cooked. I find that the lemon flavour is fresher, and also I stir it through while the rice is hot so it sucks in all that fresh flavour.
YUM!
Greek Lemon Rice is super versatile, but especially perfect for Mediterranean dishes. Think: Greek food, Spanish, Italian. And of course seafood. This goes fabulously with any form of seafood.
Enjoy! – Nagi x
Try this Greek Lemon Rice with…
-
Greek mains – Greek Chicken , Gyros Chicken (skip the pita bread, or stuff the rice inside it!), Greek Meatballs, Souvlaki
-
Garlic Prawns (pictured)
-
Crispy Pan Fried Fish – or try it with this amazing Lemon Butter Sauce
-
Super Quick Crispy Garlic Chicken or sticky Honey Garlic Chicken
-
Don’t forget greens! Can’t go past a Greek Salad
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Lemon Rice Pilaf
Ingredients
- 1 1/2 tbsp extra virgin oil (or butter)
- 1 garlic clove , minced
- 1/2 onion , finely chopped (white, brown, yellow)
- 1 1/2 cups long grain white rice , uncooked (Note 1)
- 1 1/4 cups chicken broth
- 1 cup water
- 1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
- 3 tbsp finely chopped parsley
- 3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
- Salt and pepper
Instructions
- Heat oil over medium heat in large saucepan or small pot.
- Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
- Add rice and stir until rice turns mostly translucent.
- Add broth and water. Place lid on, bring to simmer then turn heat down to low.
- Cook for 12 minutes or until water is evaporated.
- Remove from from stove and rest for 10 minutes (keep the lid on).
- Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
- Lovey served warm or at room temperature.
Recipe Notes:
Nutrition Information:
Try this Greek Feast!
Complete with Chicken Souvlaki with Tzatziki, Easy Soft Flatbreads (No Yeast), Greek Salad and this Lemon Rice Pilaf.
Joni says
I’m typically not a big rice eater, however, this rice is delicious! Light and full of flavor. I made it with a Greek style chicken. Super easy.
Nagi says
That’s terrific to hear Joni! Thank you for sharing your feedback! N x ❤️
Heidi says
I’m making your delicious stuffed chicken recipe again and would love to try this rice recipe with it.
I’m not a very good ‘ last minute’ while everything’s happening cook.
Is there a way to make this ahead and finish in the oven? Suggestions would be appreciated! Thanks
Nagi says
Hi Heidi! Absolutely, make this ahead then rewarm and give it a fresh lemon spritz to liven it up!
Sharon Arnol says
Hi Nagi,
I’ve just had my kitchen renovated and have put in 2 Siemens steam ovens and induction cookplate. I made this dish in my steam oven tonight and it was amazing. I plan on cooking A LOT in the next week and I’m using your website as my go to for recipes. I’m so excited to try everything in my new ovens.
Nagi says
Oooh! I’m so jealous you have a newly renovated kitchen, it sounds amazing!! N x
Willow says
I tried a different recipe for this rice before and the rice was undercooked and I just tried this one and the same problem but I am following the directions 100% 🙁
Nagi says
Hi Willow, I’m sorry to hear that. What type of rice are you using? Using another type of rice may mean it needs to be cooked longer. 🙂 N x
Melody says
Adding the lemon at the end is nrilliant, I wondered why it tasted so off, and this helped with other recipes I use lemon so thank you! I’m from the state’s and using this with avocado oil, lime only, and fresh chopped cilantro makes a great Mexican rice
Nagi says
That’s terrific to hear Melody, thanks for leaving a review! N x
Amy says
I made this delicious recipe twice already, the first time with lemon as described and the second time with lemon and lime to use up what I had in the refrigerator. Both were super yummy and matched perfectly wiith shrimp, salmon, and roasted seaweed! Sure to be a staple in my repertoire!
Nagi says
I’m so pleased you enjoyed it Amy! Thank you for letting me know – N xx
Nina says
This is absolutely delicious! My husband and my daughter loved it so much that they both had second helpings. And my daughter has requested me to make this again! Thank you for sharing this fantastic recipe! ☺️😋
Nagi says
Pleased to hear you enjoyed it Nina, thanks for letting me know! N xx
Laura says
My veggie niece is visiting next week. Can I replace the chicken broth with veggie stock?
Nagi says
ABSOLUTELY!
Bonny says
Can I double this recipe?
Thanks!
Nagi says
yes!!
Dominic says
For real, this has become a staple! I’m eating way more mediterranean lately and my favorite meal is to make a double batch of tzatziki (and eat it with vegs for a snack all week); about 2lbs of twice-marinated grilled chicken souvlaki; a big chickpea & quinoa greek salad (also eat that for lunch two or three times with a few leftover cubes of chicken) and this rice (which goes with everything perfectly). I just use the extra dill/parsley/mint I have from making everything else for my herb blend – super fresh! Thank you for sharing!
Nagi says
That’s so fantastic to hear Dominic! Thank you for letting me know! N xx
Diana says
Hi Nagi! I was looking for a Greek pilaf recipe and found this one and your website. Your recipes and photos look absolutely amazing! I can’t wait to start trying them. Btw, the photo of the chicken souflaki, pilaf and greek salad made me reminisce about my time in Corfu last year 🙂
Nagi says
I’m so jealous Diana, I still haven’t been to Greece ? I do hope you give this a go, I absolutely ADORE it!
Caterina says
Hi Nan what kind of rice should I use?going to make this tomorrow
To go with your fab Greek chicken that turned out great!
Nagi says
Sorry for the late response Caterina! I use long grain rice. 🙂 thanks for the question, I’ll add that note.
Chelsey Crafts says
Yum! I’m really into pilaf at the moment. Hadn’t thought of adding lemon to it..thanks for the inspo!
Nagi says
How good is pilaf?? I LOVE it!
Mila furman says
LOOOOOOOVE! I always add lemon zest after it totally gives it another pop of flavor, kind of freshens things up I think!!!! I do this with my cous cous as well! And did I mention pilaf is my favorite?!? And especially Greek pilaf! Whenever we go to Greek restaurants I just eat the rice…i really do not need much else 🙂 Stunning spread obviously 🙂
Nagi says
Isn’t pilaf the best?? I don’t think I’ve ever come across a pilaf I didn’t LOVE!
Kevin | Keviniscooking says
Adding the lemon juice and zest AFTER the rice has steamed is brilliant. I have put it in the water prior, and maybe it’s chemical thing, but the rice has always been a tad gummy. This looks fluffy and a great side dish.
Nagi says
My reasoning was just because it loses lemon flavour when cooked!!! 🙂