Greek Lemon Rice
A bright and comforting Mediterranean side dish that's lemony, easy to prepare, and pairs well with almost any meal.
Ingredients
Main Ingredients
- 1 cup long-grain white rice (or basmati)
- 2 tablespoons olive oil Use good quality olive oil for best flavor.
- 1 small onion, finely chopped
- 2 cloves garlic, minced Be careful not to burn the garlic.
- 2.25 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- Juice and zest of 1 lemon Use fresh lemon for best results.
- to taste Salt and pepper
- 2 tablespoons chopped parsley
- Optional: fresh dill, crumbled feta
Instructions
Preparation
- Heat olive oil in a saucepan over medium heat until warm and shimmering, but not smoking.
- Add chopped onion and cook until translucent, about 3–4 minutes.
- Add minced garlic and sauté for 30 seconds, being careful not to burn it.
- Stir in rice and toast for 1–2 minutes until slightly golden.
- Pour in broth, add oregano, salt, and pepper, stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and broth is absorbed.
- If slightly undercooked, fluff and cover for an additional 5 minutes.
- Remove from heat and stir in lemon juice, zest, parsley, and dill if using.
- Fluff with a fork, optionally garnish with feta, and serve warm.
Notes
Keep the rice-to-liquid ratio consistent; 1 cup to 2¼ cups works perfectly but adjust for brown rice. Cooked rice can be refrigerated for up to 4 days, and reheated with a splash of water or broth. You can freeze in portions for up to 2 months.