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.
Nutrition
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Made this to share at a potluck with loads of sides (falafel, cucumber salad, hummus, pickled jalapenos, tzatziki, etc.). Made a second batch for my fam, and all i want to do is eat heaping spoonfuls of rice plain out of the pot. So Good! I’m a sucker for lemon, anyway, but this rice with the onion, broth and lightness of the lemon is delicious. (For the liquid ratio doubters out there – mine turned out fine without adjusting – you’re adding juice of two lemons and rice has soaked for twenty minutes… worked for me.)
Thanks so much!
This lemon rice is a real keeper. I used basamati and really liked the idea of soaking it for 15-20 minutes. My company raved about the flavour, just delicious! And the orzo is a nice touch.
So glad to hear it was a hit, Lynne!
Can you use basmati rice & does it still need soaking?
Hi, Lida. Yes, you can use basmati here, just be sure to give it a good rinse. It will still need to soak, but probably not as long.
Greek lemon rice: liquid (2 cups stock and juice from 2 lemons) ratio to 2 cups rice and 1/2 cup orzo doesn’t add up. Soaking the rice still comes up short.
This rice is delicious, lemony and bright! My whole family loved it! We made it with your baked lemon garlic salmon and it was the perfect dinner, thank you!
Hello out there!
I made this recipe with homemade chicken gyros and my family said, “why do we eat out again?”! It was amazingly delicious !
Ha! LOVE That! Thanks, Robin!
Question: could I make this an hour earlier, add the herbs at the end and everything, but let it sit there until guests arrive and then right before serving maybe microwave it a little bit to warm it up? Will that make it soggy? Trying to figure out how to make this ahead of time and serve at a dinner party without making it right before serving.
I Made in advance, added to plate and microwaved for 60 seconds and it was perfect! But I did take the lid off the skillet immediately after the rice was done. Removed from heat and took the cover off! The dill and parsley are the tasty finishers for the dish adding tons of flavor !
Wowza!!! This is amazing!!! Thank you so much!!
We all love this but I used parboiled rice, which I figure doesn’t need soaking time. I just use my regular proportions plus a tiny bit more because of the orzo and it comes out great every time. I lucked out and got the proportions correct the first time I made it, but you might have to fiddle a but depending on your rice and pasta.
Made this rice last night and it got rave reviews from family. I followed the recipe exactly as written & it turned out perfectly. Regarding commentors who say it was bland, I did add more than a pinch of salt at the end when adding the lemon zest, parsley, & dill.
Love this recipe. I add Feta Cheese at the end. So delicious!
Unfortunately, I followed the advice of the reviewers who said to add extra liquid. Big mistake. Now I have a big mushy rice porridge 😩 flavors are great. Next time I’ll follow the actual recipe. My mistake.
Sounds delicious. I am having 30 guests on Easter and am wondering if this rice dish would work well to be made a day early and reheated in oven if would it be too dry?
Hi, Amy. This is probably best made on the day you want to serve it, but you can make it ahead if you need to. 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.
Thank you!
How did you arrive at the nutrition calculations on this recipe? I was making a couple adjustments and the calories (i.e. brown rice for white rice, reducing olive oil) and my calories came to 210 for each of 10 servings. Just trying to figure out how I’m so far off.
Thanks for the heads up, Cathy. We’ll take a second look at the numbers here. Please note, though, like most recipe websites, the nutritional information you see on our site is calculated using an online program that’s based on entering the recipe’s ingredient list. Various factors can change the nutritional information in any given recipe, and sometimes, different online calculators will provide you different results based on their own algorithm.
I’m not too good with rice, often screw it up. Followed the directions exactly (other than soaking the rice for a half hour) and this was delicious. (Cooked in a 5 qt dutch oven). Saw some reviews saying it didn’t turn out, I made this out of curiosity… could Suzy have one bad recipe? Nope, it’s delicious and I will definitely be making it regularly.
Thanks so much for the sweet review, Meghan! So glad this was successful for you!
If I wanted to use PRESERVED LEMON in this recipe what changes would you suggest? Should I leave out all the other lemon ingredients or just add the preserved instead of the zest?
Hi, Judy. It’s a bit hard to say, as we’ve never tried this recipe with preserved lemons. If you give it a go, though, please stop back an share your thoughts! We’d love to know if it was a success!
Will do! Love ALL your recipes!
Tonight I did fixed the Greek Lemon Rice substituting Preserved Lemon, and it turned out delicious! In step 3 while adding the broth, I substituted the pulp I’d removed from the preserved lemon rather than the lemon juice. Then when I removed the rice from the heat in step 4 I added the finely chopped preserved lemon rind (3 of the 4 quarters) and left it covered for the 10 minutes. My husband said “it’s the best!”.
Thank you so much for coming back to share this, Judy!! So helpful!