You’ll love this bright, flavor-packed Greek lemon rice made with onions, garlic, fresh lemon juice and herbs! This is an easy side dish and pairs beautifully with lots of Mediterranean favorites including Souvlaki, Shrimp, and Greek baked cod and many more! Be sure to check out my tips for foolproof results, and grab all the suggestions for what other dishes to serve along! Rice cooker instructions included.
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.
You can serve it with many Mediterranean dishes like:
Greek Lamb (Definitely); Chicken Souvlaki; Beef Kabobs; all sorts of fish dishes like easy baked salmon; and vegetarian dishes like Briam Roasted Vegetables. 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!
You get the point, if you’re into eating Mediterranean, this lemon rice recipe will come in handy.
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, and herbs (I used fresh parsley and a dash of dill weed.)
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, garlic are sauteed. 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!
Two Important Tips for this Greek Rice
To ensure best results for texture and taste, I apply the same tips I’ve learned when making Lebanese rice and Hashweh rice. Here they are:
1.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, 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 it also shortens the cooking time, making sure the interior of the grain actually cooks before the exterior looses its shape and becomes mush.
2.Once rice is finished, leave it covered and undisturbed in the pot for about 10 minutes before adding the finishing touches (the herbs etc.) 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 stovetop. That said, yes, you can use a rice cooker, if you need to, with some adjustments:
Still rinse the rice very well and soak it even for a bit 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 tsp onion powder and 1/2 tsp garlic powder (do not expect the same taste.) Set rice cooker to appropriate setting. Once 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 you need to. 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 liquid boil a while longer to reduce properly
- Some people add carrots or peas in this rice pilaf (similar to this idea here), but I prefer to keep simple, unadulterated so to speak
Greek Lemon Rice Recipe
- Total Time: 45 minutes
- Yield: Serves up to 6
Description
Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.
Ingredients
- 2 cups long grain rice (uncooked)
- 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, juice of (PLUS zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetable broth will work)
- Pinch salt
- Large handful chopped fresh parsley
- 1 tsp dill weed (dry dill)
Instructions
- Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
- Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
- Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
- Uncover and stir in parsley, dill weed 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 here also shortens the cooking time, making sure the interior of the grain actually cooks before the exterior looses 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: All you need to do to make this rice gluten free is to eliminate the orzo. For vegan, opt for a vegetable broth that is completely vegan instead of chicken 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 stovetop, but you can try a rice cooker. Still rinse the rice very well and soak it even for a little bit 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 tsp onion powder and 1/2 tsp garlic powder. Set rice cooker to appropriate setting. Once rice is finished, stir in a little bit of extra virgin olive oil before adding the parsley, dill and lemon zest.
- Visit The Mediterranean Dish store to check out Private Reserve Greek extra virgin olive oil and our Early Harvest Greek Extra virgin olive oil (both single estate oils from organically grown and processed Koroneiki olives.) You will also find a big selection of all-natural and organic spices! Visit TMD Store
- Prep Time: 20 minutes
- Cook Time: 25 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
I don’t have any broth. Can I just use water instead?
Sure! Of course, the flavor will be a bit different, but water should work fine.
Has anyone done this with a short grain rice?
It should work fairly similarly Alexis. The key is to soak the rice until you are able to easily break a grain.
The orzo is not cooked ahead of adding or soaked, correct??
Hi Jackie, this recipe uses rice. The rice is not cooked, but it is soaked and rinsed. If you end up using orzo instead, you do not have to cook it ahead of time and it does not require soaking.
The recipe calls for rice and orzo pasta… is this incorrect?
That is not incorrect. It calls for both rice and orzo.
That is correct!
Love this recipe! Easy and delicious!
Thanks so much, Nikki!
My new favorite! Turned out perfect….don’t skip reading the tips and following instructions. So good I make it all the time.
Awesome! Thanks, Jennifer!
Hi, I’m In Canada. So do you mean NOT Parboiled, when you say (uncooked)
Thanks, Linda
Hi, Linda! Yes, you should start with 2 cups of rice that has not been parboiled or cooked out all. Then rinse the rice well and soak before cooking. Hope that helps!
I’m making this tonight, but all I have is basmati rice. Will that work? Do I still rinse and soak it?
Yes, basmati will work. Yes, give it a good rinse. You may soak it a bit too, it doesn’t need to be soaked that long probably.
No way is this enough liquid for 2 cups of rice! I just ruined the whole pot, had to add water mid cooking. Disappointed to say the least!
Hello, Gail. This recipe has been one we make here all the time. Please review the tips for cleaning and soaking the rice. It could also be the kind of rice you used. Not being there in person, it is hard to know what might have gone wrong for you.
Yes rice is usually 2 to 1 water to rice. Plus the Orzo? Any water for it?
Nope… no extra water needed for the orzo. It cooks right along with the rice in the broth and lemon juice. Hope you enjoy!
This rice was a definite hit! I prepared it along with several other Greek-style dishes, and my guests loved this!
Perfect!! Thanks, Linda!
With only 2 cups of liquid and some lemon juice?
What size sauce pan did you use? Link doesn’t work anymore. I usually cook rice in a sauce pan that is taller than it is wide, but your pictures look more like wider than tall which would mean more surface area. Does the increased surface area help?
I used a 5-quart cooking pot, Jenn. thanks for letting me know.
This was perfection! Thank you for sharing! I followed exactly the first time. The second time i added some toasted slivered almonds for some extra texture. Try it with the nuts, it’s delicious! Next time i will try some toasted pine nuts. Again, loved this so much it is going in the keeper file!!!
If you use a rice cooker, try sautéing the onion in olive oil in a small skillet over low heat until the onion is translucent, then adding the garlic just before it is ready and add it to the rice before you turn on the rice cooker instead of garlic and onion powder. This will give a much tastier result. I do this on a regular basis when using my rice cooker and it always turns out great.
Thanks for the recommendation!
Can you make this in advance please
Sure, Teresa. If you want to prepare it a night or two ahead, bring it to room temp then refrigerate. 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.
What brand of rice do you use?
Honestly, I don’t have a specific brand that I use consistently yet at this point. Just a quality long grain rice that you like will work. It helps to wash the rice really well until the water runs clean, then soak it in lots of water for 15 to 20 minutes or until the rice grains are easily breakable. Helps it cook well and quickly.
Hi there. My rice cooker calls for equal parts uncooked long-grain white rice and liquid. Does that mean that I will be adding 2 cups of liquid (to account solely for the rice), or 2 1/2 cups of liquid (to account for both the rice and orzo)? Thank you so much for the clarification! Looking forward to making this tonight.
Hi Sarah, I do not use a rice cooker, but in my experience you do not need to add extra water for the orzo.
Hi Suzy, thanks for this great rice recipe, I’m going to try it out later today… just a quick question about the orzo pasta: if I leave it out, do I the need to add 1/2 cup more rice, or reduce the broth amount to around 1 3/4 cup? Thanks again! I really like your website.
You can remove the orzo, Janice. For the water amount, I usually eyeball about 1 inch above the rice.