You’ll love this bright, flavor-packed Greek lemon rice made with onions, garlic, fresh lemon juice, and herbs! Check out my tips for foolproof results, and grab all the suggestions for what other dishes to serve along! Rice cooker instructions included.
Never Eat Boring Rice Again!
If you think rice is just a dreaded, boring side dish, this Greek lemon rice will prove you wrong. Dare I say, once you give it a try, it might just become your favorite side of all time!
This lemon rice pilaf is a fairly popular side dish; you may have sampled a version of it at your local Greek restaurant.
This easy side dish pairs beautifully with lots of Mediterranean favorites, including Souvlaki, Shrimp, Greek baked cod, and many more!
How to Make Greek Lemon Rice Pilaf
A few familiar flavor makers get the credit for how bright and tantalizing this rice is. They are: onions, garlic, fresh lemon juice, fresh parsley and dried dill.)
But this lemon rice is very simple to make. It starts with a little bit of rich extra virgin olive oil in which our onions and garlic are sautéed. From there, we add a little orzo, rice, and our liquid (lots of fresh lemon juice and broth). As the rice cooks in the lemon juice, it absorbs all the tang and brightness. And at the end, we hit it up with the herbs and a little lemon zest to seal the deal.
That’s all there is to it!
- Rinse and soak the rice. Place the rice in a fine mesh sieve, and rinse well under running water until it runs clear. Then soak rice in fresh water for 15-20 minutes.
- Cook the aromatics and toast the orzo. Set a large saucepan over medium-high heat. Add 3 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add onions and cook for 3 to 4 minutes, until translucent. Add the garlic and orzo. Stir until the orzo has gained some color, then stir in the rice.
- Add the liquid. Now add lemon juice and broth. Bring to a rolling boil, then reduce heat to low. Cover with a lid and cook for about 15-20 minutes or until the rice is done. The liquid should be fully absorbed, and the rice should be tender but not sticky.
- Remove from heat and steam. Remove the rice from the heat, but leave it covered. Let it rest for 10 minutes.
- Add herbs and serve! Uncover and stir in parsley, dill, and lemon zest. Garnish with a few slices of lemon. Enjoy!
Two Important Tips for Making Greek Rice
To ensure the best results for texture and taste, I apply the same tips I’ve learned when making Lebanese rice and Hashweh rice. Here they are:
- Rinse and soak the rice. The recipe starts with a very important step most other recipes ignore: Wash the rice well and soak it in plenty of water for 15 to 20 minutes. Do not skip this step; it helps remove excess starch, which causes rice to be sticky, and this rice is not meant to be sticky. Soaking it also shortens the cooking time, making sure the interior of the grain actually cooks before the exterior loses its shape and becomes mush.
- Let it rest after cooking. Once the rice is finished, leave it covered and undisturbed in the pot for about 10 minutes before adding the herbs and lemon zest. Again, this helps maintain the texture and integrity of the rice.
Can I Make this in My Rice Cooker?
I know many are fans of the convenient rice cooker. I totally get that, but this recipe is much better when you make it on the stovetop. That being said, yes, you can use a rice cooker with some adjustments:
- Still, rinse the rice well and soak it for 10 minutes (rather than 15 or 20) to remove the starch (not a requirement for rice cookers, but helpful).
- Add the orzo, rice, and liquid to the rice cooker (adjust liquid amount according to your rice cooker)
- Instead of chopped onions and fresh garlic, use 3/4 teaspoon onion powder and 1/2 teaspoon garlic powder (do not expect the same taste as using fresh, but it will get you close).
- Set the rice cooker to the appropriate setting. Once the rice is finished, stir in a little bit of extra virgin olive oil before adding the parsley, dill, and lemon zest.
Recipe Variations
- You can use brown rice, if needed. It does not yield the same taste and requires some adjustments. See how to cook brown rice for tips.
- For a veggie-boost, try Spanakorizo (Greek Spinach Rice).
- For the gluten-free option, simply omit the orzo and let the liquid boil a while longer to reduce properly.
- Some people add carrots or peas to this rice pilaf (similar to my Middle Eastern chicken and rice recipe) but I prefer to keep it simple, unadulterated, so to speak.
What to Serve with Lemon Rice
If you’re into eating Mediterranean, this lemon rice recipe will come in handy. Here are some of my favorite recipes to serve with Greek rice.
- Greek Lamb (Definitely)
- Chicken Souvlaki and Pork Souvlaki are both a given!
- Beef Kabobs if you like red meat.
- Rice goes really well with all sorts of fish recipes like easy baked salmon or Sheet Pan Salmon with Vegetables.
- Try it with vegetarian dishes like Briam, Greek Roasted Vegetables to make the most of garden produce.
- Heck, I’d turn this awesome lemon rice into a rice bowl; throw in these Keftedes or shrimp skewers and a little Greek Salad. Mmmm, doesn’t that sound wonderful!
More Greek Rice Recipes
Ingredients
- 2 cups Basmati rice
- Early Harvest Greek extra virgin olive oil
- 1 medium yellow onion, chopped (just over 1 cup chopped onions)
- 1 garlic clove, minced
- 1/2 cup orzo pasta
- 2 lemons, juiced, plus the zest of 1 lemon
- 2 cups low sodium broth, chicken or vegetable broth will work
- pinch salt
- Large handful chopped fresh parsley
- 1 teaspoon dried dill
Instructions
- Rinse and soak rice. Place the rice in a fine-mesh sieve and rinse well under running water until it runs clear. Then soak it in fresh water for about 15 to 20 minutes. Drain.
- Cook aromatics and toast the orzo. Set a large saucepan over medium-high heat. Add 3 tbsp extra virgin olive oil, Once the oil begins to shimmer, add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Stir for a bit until the orzo has gained some color, then stir in the rice.
- Add the liquid. Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover with a lid and cook for about 15 to 20 minutes or until rice is done. The liquid should be fully absorbed, and rice should be tender but not sticky.
- Remove from heat and steam. Remove rice from heat. Leave it covered and do not disturb the rice for 10 minutes to let it steam.
- Add herbs and serve. Uncover and stir in parsley, dill, and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!
Notes
- Cook’s tip #1: Do not skip washing and soaking the rice well; this is important to help get rid of excess starch, which causes rice to be sticky (this rice is not meant to be sticky). Soaking the rice also shortens the cooking time, making sure the interior of the grain actually cooks before the exterior loses its shape.
- Cook’s Tip # 2: Once rice is finished, leave it covered and undisturbed in the pot for about 10 minutes before adding the herbs, etc. Again, this helps maintain the texture and integrity of the rice.
- What Dishes Go Well with this Greek Rice? Chicken Souvlaki, Beef Kabobs, Greek Baked Cod; All sorts of Salmon; Briam Roasted Vegetables. Heck, I’d throw it in a bowl with these Keftedes or shrimp skewers and a little Greek Salad. The possibilities are endless!
- Gluten-Free & Vegan Option: Eliminate the orzo to make this rice gluten-free. To make it vegan, opt for vegan vegetable broth.
- Brown Rice Option: It is not my preference, but you can use brown rice in this recipe. Remember that brown rice will require more soaking time and more liquid to cook. Consult the brown rice package to adjust this recipe.
- Rice Cooker Instructions: This rice is best cooked on the stovetop, but you can try a rice cooker. Still, rinse the rice very well and soak it to get rid of starch (not a requirement for rice cookers, but helpful). Add the orzo, rice, and liquid to the rice cooker (adjust liquid amount according to your rice cooker). Instead of chopped onions and fresh garlic, you will use about 3/4 teaspoon onion powder and 1/2 teaspoon garlic powder. Set the rice cooker to the appropriate setting. Once the rice is finished, stir in a little bit of extra virgin olive oil before adding the parsley, dill, and lemon zest.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
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Super tasty, easy to make. A keeper for us.
I cook for one(me)! Can I freeze this rice into single serving sizes?
Thank you. Probably will try this for a gathering of friends.
Hi, Becky! We’ve never tested freezing this one ourselves, but it should be okay. Just be sure to let it cool completely before placing it in the freezer, and you may want add a splash of water when reheating.
I would love to prepare this in advance for family beach trip. Does it freeze well?
Hi, Ann. We’ve never tested freezing this one ourselves, but it should be okay. Just be sure to let it cool completely before placing it in the freezer, and you may want add a splash of water when reheating. Hope you have an amazing trip!
Hi, I just made this (it is actually cooling on the stove now) and just have one question. When does the pinch of salt go in? I have looked all over the instructions and don’t see anything and have looked thru the comments and no one else has asked so apparently it’s just me? I will be salting my serving because it taste like it needs some, but just needed the official word. Thanks!
Hi, Mary. We typically add the salt at the end with the parsley, dill weed and lemon zest. The way you did it is totally fine, as well!
I had to add more liquid in order to cover and cook the rice properly, but I had not soaked the rice before hand. Note this if you don’t have time to follow that step. I added enough water to cover the rice plus just under an inch. It all worked out fine in the end and my husband said it was delicious, although a little too zesty for me.
This has become a reoccurring recipe in my house! I want to make it for my employees in my upcoming company cookout (about 20 people). Any tips on how I can make it in bulk? Maybe just make a few batches and keep it warm until everything else is ready?
Hi, Jennifer. If you want to increase the amount of this recipe, we really do recommend making it in multiple single batches. Doubling, tripling, etc. a rice recipe to make one huge batch can get a little tricky and doesn’t always turn out.
Unable to use the orzo due to other diner having diagnosed celiac. if using only rice, what ration change of rice to broth? increase rice or decrease broth? I feel as though same amount lemon juice/zest is fine. -thanks for any insight.
Hi, Cheryl. If you wish to omit the orzo here, Suzy recommends eyeballing the amount of water. It should sit about 1 inch above the rice.
When I make Turkish rice, I always use gluten free orzo that’s made from chickpea flour. Works great!
Sil, do you have a favorite brand to share, by chance?
Really good recipe. I had no orzo, no problem. I used Israeli couscous…
I’ll borrow from this recipe’s structure in the future. I might add almonds or pistachios. Dried fruit perhaps.
This is such a great recipe! Been making it on repeat and it lasts a few meals. Highly recommend!
This was fantastic just as written. Thank you for it! I already recommended it to someone else.
Rice is a 1:2 ratio with liquid, I’m not understanding how this recipe calls for 2 c rice and 2 cups liquid plus the orzo? Is this a misprint?
Hello! The ratios here are correct for this particular recipe. It’s really important to follow the instructions to soak the rice first for the directed amount of time, and then to let the rice and orzo sit in the pot and steam after cooking for the directed amount of time. Do that you will be rewarded with a lemony pot of rice (that goes really well with our Greek Sheet Pan Chicken recipe by the way!) Enjoy!
My garlic turned blue; the chemical reaction of the sulfur in the garlic and the acidic lemon juice.
I found that either blanch the garlic or a quick saute as in the recipe will prevent this from happening. I didn’t saute long enough the first time.
If you have any other suggestions, please share.
FYI the blue garlic is safe to eat but…. let’s be honest no one wants to serve blue garlic!
This was the first time I tried this recipe and after reading all of the reviews, I dared to make it for company. I made it according the recipe with just a hint of extra liquid. When the time was up, the rice still tasted too firm and the lemon was overpowering. But, I let it rest as noted in the recipe. And magic occurred. The rice and the lemon came to settle beautifully. I must add that I was contemplating rushing to the store for a backup starch, but in the end didn’t need it. I’ll make it again for certain.
Hi, Leslie! Thanks for trusting the process! I’m glad you enjoyed the recipe and it worked well for your dinner with friends.
I made this last night to go with 20 Minute Skillet Mushroom Chicken. I followed the recipe exactly as given and used Basmati rice. It came out great! It was fluffy with a nice light lemon flavor. It was a big hit here!
Thanks so much, Jan!
Hi Suzy and TMD team. I made this recipe tonight and I must admit, total perfection!!! So easy and so delicious! Will be making this again soon.
Wonderful to hear, Bev! Thank you!