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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I used the “2x” scale of the recipe and the results were not great. I followed the recipe to the letter but ended up having to add more lemon water and broth because the rice and orzo were undercooked. I will try again using the “1x” scale. My guests said they really liked it. I thought it was “OK” – not what my taste buds were expecting. I was looking forward to a more fluffy rice and a bigger “hit” of lemon taste. Also needs more salt.
I made this in the instant pot, came out great! Sautéed everything first, then shut IP off. Added broth and lemon juice, high pressure for 4 minutes, and 10 minutes NP. Added dill (used 2 Tbsp fresh because I was out of dried), salt, zest and parsley. Yummy!
So glad I came upon your comment I made it in my IP following your tips thank you! It came out perfect what a lovely recipe too. It’s a keeper!
Great to hear! Thanks so much for taking the time to review!
This is a keeper! I will be making this dish on a regular basis. I love Mediterranean food and this will accompany many dishes that I already make.
I have tried some of your recipes i see on Facebook great recipes n I’m learning a different way of eating and its not a boring diet way great taste to my tastes buds
That’s wonderful, Esther!
It tastes like pure luxury. Loved it with the Lemon Chicken Piccata.
Hi Suzy! I love this recipe, made it without the orzo. My question is when you say 2 C of rice is that after soaking, as there is 3 C after expansion? I did use the 2 C with 3 C of broth, which worked well. I used the 1 C for rice pudding.
Chris R.
Hi, Christine. You want to start with 2 cups of rice before soaking. Glad you enjoyed it!
hi! Can you make this with orzo?
Hi, Irene. There is orzo in this recipe. Are you asking if you can make this only with orzo, and no rice?
Yes apologies – I meant only orzo and no rice!
Yes – is only orzo possible?
Would be great if the recipe could add what size of a pot to use.
Absolutely delicious! This is the 2nd time I made this rice. I always mess up a rice dish but this dish has come out as expected, twice!! Soaking the rice seems to be the key. After soaking, the rice doubles and you only need the 2 cups of broth and lemon juice. Thank you for another delicious recipe.
This was a nice every day pilaf. Love the look and mouth feel of the orzo add in.
Do you cook the Orzo before you put it in pan?
Hi, Steve. Nope, you start with uncooked orzo here. Enjoy!
No, it cooks right along with the rice.
The rice is perfect! Followed all the steps as outlined – quick, easy and tasty!
Thank you!
Made it last night and it was awesome!! Followed the recipe right down to the T. My rice will never be the same again! Thank you for this recipe! Love it!
I really wanted to love this recipe but for me it was a major fail. After 30 minutes my rice was not even cooked. I’ve been adding a little liquid and cooking longer, and now it’s mush. 2 cups of broth and 2 lemons wasn’t enough liquid for us. Seems like others had this problem too.
Thank you for the feedback, Christina. Much appreciated as we continually review our recipes.
This rice was really really good! I tend to mess up rice. This rice turned out better than any rice I may have ever made and I even have a rice cooker! Made in a pan following directions. Left out the orzo since we’re gluten-free. Loved the tips. I often prefer to skip some of the extra steps but this time I rinsed well and let the rice soak as instructed. My son pointed out how it was perfectly dry (in a good way – not lumped together/sticky) and the flavor was fantastic. Was given the green light to feed to visitors & guests. 🙂 Made with the skillet mushroom chicken and will definitely be making again!!
Can I make this rice a day or two before the day of eating it? It sounds delish!
Sure! If you want to prepare it a night or two ahead, bring it to room temp then refrigerate. When ready to eat, heat over medium/medium-low and add a tiny bit of liquid to help things…break up the rice using a wooden spoon and toss occasionally to make sure everything is heated equally.