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’ve made this several times and it’s so delicious! I love your advice on soaking the rice and now I do that for all my rice recipes.
Wonderful, Nanette! Yes, i do the same with all my rice recipes.
Hi Suzy,
Thanks so much for including gluten free option!!
If omitting the orzo, do I need to adjust the liquid at all?
Can’t wait to make this:-)
My pleasure, Julia. I always add the liquid to cover the rice by about 1 inch. Should work well here still.
Oh my! This is awesome!! Everyone loved the flavors! Fed 4 adults for two nights dinner! Love, love, love….
Wow! Great, Christine!
Can Greek lemon rice be made day before?
Sure, Joan! It will keep just fine in the fridge and can be reheated on medium heat (it may help to add just a tiny bit of water when reheating and be sure to stir it occassionally.)
I’ll admit, I was skeptical because my entire life I’ve made rice using the 2/3 water to 1/3 rice ratio and thought it would burn or be too dry, but I decided to have faith and followed the recipe exactly, using basmati rice. When the rice was finished cooking, I let it sit for 10 minutes before adding the herbs and lemon zest, as recommended.
This rice is the BOMB! It came out perfect and made a TON! I’ve eaten it for three days now and can’t get enough. I can see why she says it may become your new favorite side dish.
The only other comment is that for me, it needed more salt, but I have a salty palate so that is a factor and doesn’t change my rating. Seriously, try this rice, it’s delicious.
I’m so glad to hear it, Robin. The difference, as you probably figured out, is that we soak the rice in water long enough before cooking it.
I just made this tonight and the flavor was perfect! I used 2 cups of broth and the lemon juice but the broth was completely absorbed in less than 10 minutes with the rice still hard. I added more broth, but what did I do wrong?
Thanks for sharing, Michelle. A couple of quick thoughts: 1) Make sure to have rinsed the rice well and soaked it long enough that you are able to break one grain of rice easily. 2) once the liquid has boiled, be sure it cooks for the rest of the time over very low heat, covered. It may take a couple tries as you discover what works best with your own stove.
I was reading and thought the same thing….usually rice/liquid is 2 to 1…not 1 to 1???
If you rinse the rice well and soak in water, as instructed, until you are able to break a grain of rice easily, you will not need as much water.
Question: can I make this ahead and reheat?
Yes, you can. You may add a little bit of liquid (not very much at all) and give it a toss as you warm it up over medium heat
This is the best rice we have ever eaten. Ever. The onions, orzo, parsley and lemon make it irresistible.
Made this with the Grilled Shrimp with Roasted Garlic and Cilantro recipe and it was to die for.
Thanks for the kind words Jamie! Glad you like the rice!
I made this dish to go with the “Grilled Greek Shrimp Recipe with Roasted Garlic-Cilantro Sauce” it was great!! Easy to make and so very tasty. Thank you Suzy. You make following the Mediterranean Diet delicious and easy.
Made this for dinner last night along with your cilantro chicken recipe and my family loved the flavors. Both dishes went so well together, they are definitely keepers. thank you for the recipes. I love all your healthy and delicious recipes.
Wendy, I am so glad you enjoyed the dinner! Thank you for sharing
I have eaten this pilav in Greece, and have tried to replicate it at home, all to no avail! Thank you so much for your recipe, it’s perfect. I had all of the ingredients at home and have prepared it at 7.00 this morning. Well, I’d just read your newsletter and could almost smell the fragrance so into the kitchen I went.
I don’t suppose that it would harm to eat a bowl full (or do you call it a bowlful?) for breakfast?!
That’s awesome, Barbara! No one will judge you if you decide to eat this for breakfast! Cheers!
This is delicious, Suzy and so easy and quick! It will definitely be on the menu for the Moveable Feast along with roast salmon and roasted asparagus. I just need one other side dish and I’m sure I’ll find it on your site. I love your simple and delicious recipes.
I liked the lemon and dill in this recipe, but next time I’ll cut the rice down to half. The ratio of rice to chicken broth was way off. Also, the addition of salt and pepper is definitely needed.
Hey Tracey, thanks for sharing! Did you soak the rice enough? Just curious, I haven’t had this experience
Fresh or dry dill used? Another difference in cooking rice is your burner type. Find my induction burner always require ar least 1/4 cup extra. Usually keep warm liquid ready to add as needed.
Hi Kathleen, in this recipe, we used dill weed (dry dill). And thank you for sharing your notes!
BIG o on flavor and ease of prep. but 2 cups of rice to two cups of liquid is not enough. I had to add extra broth and still the rice had a little hardness to it. I soaked it for 25-30 minutes prior to cooking. I would double the liquid. Maybe 2 cups broth and 1 1/2 – 2 cups of water. Serves way more than 6. We had it with grilled shrimp and it was yummy.
Hi Pam, thanks for sharing your feedback. For us, this has been the recipe we used over and over with just this amount of liquid. But I do know that the kind of rice used could make a bit of a difference. Appreciate you sharing.
This dish reminds me of my childhood. So good.