Description
Greek Lemon Rice is a fragrant and zesty side dish that perfectly complements Mediterranean meals. With a refreshing burst of lemon, a fluffy texture, and a touch of olive oil, it pairs beautifully with chicken souvlaki, roasted lamb, or grilled vegetables. This easy-to-make dish is light, flavorful, and ideal for weeknight dinners or casual gatherings.
Ingredients
- 1 cup long-grain white rice (basmati or jasmine work best)
- 2 cups water or vegetable/chicken broth
- Juice of 1 large lemon (about ¼ cup)
- Zest of 1 lemon
- 2 tbsp olive oil
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Toast the Rice: Heat olive oil in a medium saucepan over medium heat. Add chopped onion (if using) and sauté until soft and translucent, about 3–4 minutes. Stir in garlic and cook for 1 minute until fragrant. Add rice and toast for 1–2 minutes, stirring frequently, until lightly golden.
- Add Liquid & Lemon: Pour in water or broth, lemon juice, and zest. Stir well and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes (or according to rice package instructions).
- Rest & Fluff: Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and stir in fresh parsley before serving.
Notes
Variations
- Herb Variations: Add fresh dill, oregano, or thyme for an extra layer of flavor.
- Spicy Option: Add a pinch of red pepper flakes for a bit of heat.
- Vegetable Addition: Stir in sautéed vegetables like bell peppers, peas, or spinach for added color and nutrients.
Storage/Reheating
- Storage: Store leftover rice in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of water or broth to keep it moist
