Greek Lemon Rice

This Greek rice recipe is a delicious alternative to plain steamed white rice, though every bit as versatile and easy to make. The recipe starts by sautéing onion and garlic in olive oil, then adding the rice and toasting it briefly before simmering it in broth until tender and fluffy. It’s a simple pilaf-style cooking method that I use to make countless rice dishes, including risotto, Spanish-style saffron rice, paella, and coconut rice.

This simple Greek rice pilaf gets its bright flavor from fresh lemon juice, lemon zest, parsley, mint, and dill. It pairs beautifully with Greek chicken, Greek salad, tzatziki, and everyday favorites like baked chicken breasts, baked salmon, or even store-bought rotisserie chicken.

Ingredients and Substitutions

• Long-grain rice: I like to make this Greek rice pilaf with jasmine rice which is a type of fragrant and aromatic long-grain rice. Other options include basmati rice (another aromatic rice) or standard long-grain white rice which offers a more neutral flavor. I don’t recommend using short-grain rice as it cooks up starchy and sticky.
• Olive oil: A little olive oil is used to sauté the onion and garlic and lightly toast the rice. Butter can also be used for a richer flavor.
• Onion and garlic: Popular aromatics which create the savory base of the rice before the broth is added. Yellow onion, white onion, or shallots will all work.
• Chicken or vegetable broth: Adds more flavor than water. Use low-sodium broth so you can control the saltiness. Vegetable broth keeps the recipe vegetarian.
• Salt and black pepper: Simple seasonings that enhance the lemon, herbs, and broth. Adjust to taste, especially if your broth is salty.
• Fresh lemon juice: Lemon juice adds bright, tangy flavor. I don’t recommend using bottled lemon juice.
• Lemon zest: Adds extra lemon flavor without making the rice too tart. Skip it if you prefer a milder lemon flavor.
• Fresh parsley, mint, and dill: Stirred in at the end for freshness and color. Use all three, or choose one or two based on what you have.

Find the printable recipe with measurements in the recipe card below.

How to Make Greek Lemon Rice

1. Rinse the rice: Add the rice to a bowl and cover it with cold water. Swish the rice with your hand, then drain through a fine mesh strainer. Repeat with 3-4 changes of clean water, or until the water runs mostly clear. Drain well before cooking.
2. Sauté the aromatics: Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add the onion and cook until softened, then stir in the garlic and cook just until fragrant.
3. Toast the rice: Add the rinsed and drained rice to the pot. Stir often for 1-2 minutes, allowing the grains to lightly toast in the olive oil.
4. Simmer: Stir in the chicken or vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed.
5. Rest, then fluff: Remove the pot from the heat. Place a clean kitchen towel or a few paper towels over the pot, then cover with the lid and let the rice rest for 5-10 minutes. The towel absorbs excess steam and helps keep the rice light and fluffy. Remove the towel, then fluff gently with a fork.
6. Finish with lemon and herbs: Stir in the fresh lemon juice, lemon zest, parsley, mint, and dill. Garnish with lemon slices and extra herbs, if desired.

Variations and Alternative Cooking Methods

This Greek lemon rice is easy to adapt with different rice varieties or cooking methods, but the lemon juice, lemon zest, and fresh herbs should always be added after cooking for the brightest flavor.

Using Brown Rice

To make this Greek lemon rice with brown rice, use 2 cups long-grain brown rice and increase the broth to 4½ cups. Brown rice takes longer to cook than white rice, so simmer it covered for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed. Let it rest covered for 10 minutes, then fluff with a fork and stir in the fresh lemon juice, lemon zest, parsley, mint, and dill.

Rice Cooker Instructions

To make Greek lemon rice in a rice cooker, sauté the onion, garlic, and rice in olive oil on the stovetop first, then transfer everything to the rice cooker. Add the broth (in this case decrease the total amount to 3½ cups), salt, and pepper, then cook according to your rice cooker’s white rice setting. Once finished, fluff the rice and stir in the lemon juice, lemon zest, parsley, mint, and dill.

Serve This Greek Rice With…

Mediterranean-inspired mains may be what first comes to mind, but the bright, lemony flavor of this Greek lemon rice also works with countless everyday dishes.

Mediterranean mains: This Greek rice is especially delicious with grilled, roasted, or baked Mediterranean-style proteins. Try it with Greek lemon chicken thighs, gyro meat, Greek chicken souvlaki, falafel, Greek meatballs, or Mediterranean baked fish with artichokes and olives.

Seafood: For a lighter dinner, serve it with mahi mahi, crab cakes, shrimp scampi, or air fryer salmon. The lemony rice pairs especially well with buttery, garlicky shrimp and simple flaky fish.

Vegetables, dips, and sides: Round out the meal with roasted eggplant, classic hummus, grilled veggie skewers, whipped feta dip, baba ganoush, or fruit salad. Add warm pita bread or a simple Greek salad if you want to turn it into a full, Mediterranean-inspired meal.