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Greek lemon rice in a white bowl garnished with fresh dill and lemon wedges

Greek Lemon Rice Recipe

Fluffy, golden rice cooked in broth with garlic, fresh lemon, and Mediterranean herbs. The perfect easy side dish for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice basmati or jasmine
  • 1¾ cups chicken broth or vegetable broth
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 1 tsp lemon zest
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • ¼ tsp turmeric optional, for color
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh flat-leaf parsley chopped

Method
 

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. Heat olive oil in a medium saucepan over medium heat. Add drained rice and toast, stirring, for 2–3 minutes until grains smell nutty.
  3. Add minced garlic and cook 30 seconds until fragrant. Do not brown.
  4. Pour in broth, lemon juice, lemon zest, turmeric, salt, and pepper. Stir to combine.
  5. Bring to a boil over medium-high heat. Reduce to the lowest setting, cover tightly, and simmer 15–18 minutes.
  6. Remove from heat and let steam, covered, for 5 minutes. Do not lift the lid early.
  7. Fluff with a fork. Fold in fresh dill and parsley. Taste and adjust salt and lemon. Serve immediately.

Notes

  • For brown rice: increase liquid to 2¼ cups and cook 40–45 min.
  • Always add fresh herbs off-heat to preserve color and flavor.
  • Leftovers keep refrigerated up to 4 days. Reheat with a splash of broth.
  • Dried herbs can substitute fresh — use half the amount.
  • For extra richness, swap 1 tbsp olive oil for butter.
Nutrition (per serving, approx.)
Calories: 260 kcal
Carbs: 44g
Protein: 5g
Fat: 7g
Fiber: 1g
Sodium: 380mg
Sugar: 1g
Sat. Fat: 1g