This 30-minute Greek Lemon Rice is a simple side dish bursting with bright lemon flavors and garlicky goodness! You’ll love it next to your favorite grilled meats and Mediterranean mains.
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Your Greek feast just isn’t complete without a side of this fluffy and fragrant Greek Lemon Rice.
It’s perfect to pair with a generous slice of moussaka, grilled souvlaki, cooked shrimp, briam roasted vegetables, and so much more. Bursting with bright lemony flavors and lots of garlic, I won’t be surprised if it becomes a staple side dish for all of your weeknight dinners!
Inspired by authentic Greek lemon rice, this recipe infuses long-grain rice with chicken broth, lemon juice, and aromatic herbs, plus a pinch of turmeric for a golden color that’ll make you want to eat right out of the pot.
It’s a breeze to cook on the stovetop in just 30 minutes, but I’ve also included rice cooker and Instant Pot instructions for a truly hands-off experience.
Fluffy, fragrant, and full of flavor, every bite will make dinner feel like a sunny escape to the Mediterranean!
Check out my collection of 39+ Greek Appetizer Recipes if you’re craving more fresh sides like this!
Ingredients
- Olive oil
- Garlic – Use freshly grated or minced garlic cloves.
- Long-grain white rice – This is the most popular type of rice used in Greek cooking. If you substitute basmati, jasmine, or brown rice, adjust the broth-to-rice ratio and cooking time accordingly.
- Chicken broth – Making lemon rice pilaf in broth as opposed to water makes it much more tasty and savory! Substitute vegetable broth for a vegan or vegetarian option.
- Lemon juice and lemon zest – Bottled or freshly squeezed lemon juice adds the signature bright, zesty flavor, while the fresh zest adds an extra burst of citrus.
- Bay leaf
- Turmeric – Just a pinch gives this side dish an eye-catching golden color and a hint of earthy flavor that won’t overpower the lemon. You can reduce the amount to 1/2 teaspoon for a lighter color if you’d like.
- Kosher salt
- Fresh herbs – Like finely chopped parsley, dill, mint, chives, basil, etc. Use your favorites!
How to make Greek lemon rice
Heat the olive oil in a medium saucepan over medium heat. Once hot, add the garlic and sauté until fragrant. Stir in the rice and toast the grains for another minute.
Add the broth, lemon juice, bay leaf, turmeric, and a pinch of salt. Heat to a boil over high heat, then cover, reduce the heat to low, and cook until the rice is tender and the liquid is fully absorbed.
Remove the lid and discard the bay leaf. Fluff the rice with a fork, stir in the lemon zest and fresh herbs, and season with a bit more salt to taste. Enjoy!
Tips and tricks
- Take the time to rinse the grains of rice under cold water until the water runs clear. Washing away any excess starch on the grains makes the rice nice and fluffy rather than sticky.
- Toasting the uncooked rice enhances its naturally rich, nutty aroma and deep flavors. Don’t skip this step!
- It’s always best to add the lemon zest and fresh herbs at the end because it keeps their flavors bright and fresh.
- Taste the rice before serving and adjust the seasoning if needed. Sometimes, another pinch of salt or a squeeze of lemon juice can make all the difference.
Serving suggestions
For a Greek feast at home, serve your lemon Greek rice as a side dish with classic mains such as grilled chicken souvlaki, juicy lamb kebabs, moussaka, pastitsio, and briam (traditional Greek roasted vegetables).
You could also use this lemon rice recipe as a zesty substitute for the rice or quinoa in these Harissa Chicken Bowls, Chicken Gyro Bowls, Greek Stuffed Zucchini Boats, or Greek Lamb Bowls.
It also goes well with almost any main dish, such as:
- Greek-Marinated Grilled Chicken
If you’re looking for more traditional dishes to add to the table, check out this collection of 30+ Greek Side Dishes.
FAQs
Can I use a different type of rice?
While long-grain white rice is most common in Greek cuisine, you can substitute basmati, jasmine, or brown rice instead. If you use brown rice, use 2.5 cups of broth for every 1 cup of rice and cook it for 40 to 45 minutes.
Can I make this recipe in a rice cooker?
Yes! Start by sautéing the garlic and rice in a pan, then add them to the rice cooker with the chicken broth, lemon juice, bay leaf, turmeric, and salt. Cook according to the rice cooker’s white rice setting, and when done, fluff the rice and stir in lemon zest and herbs.
Can I make lemon rice in the Instant Pot?
To make this in your Instant Pot, sauté the garlic in the oiled pot until fragrant, then add the rice and toast until the grains are translucent. Add the only 1 cup chicken broth, lemon juice, bay leaf, turmeric, and salt, then seal the lid closed and cook on high pressure for 6 minutes. Allow the pressure to release naturally for 10 minutes and then release any remaining pressure. Fluff, stir in lemon zest and herbs, and enjoy.
Storing
Once cooled, transfer the leftover Greek lemon rice to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Thaw the frozen leftovers in the fridge overnight, then reheat gently in the microwave or on the stovetop with a splash of broth before serving.
Wine pairings for Greek lemon rice
Greek food pairs beautifully with a variety of wines that highlight its signature fresh, vibrant flavors:
- Assyrtiko is a Greek white wine known for its crisp acidity and mineral notes. If you can’t find it, Sauvignon Blanc shares the same refreshing qualities.
- A dry Rosé with a touch of fruitiness, especially one from Greece, pairs well with this zesty rice, as well as dishes like grilled fish or chicken.
More elevated rice recipes
Did you make this recipe for lemon Greek rice?
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Full Recipe
Greek Lemon Rice
Equipment
Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic (grated or minced)
- 1 cup long grain white rice
- 1 1/2 cups chicken broth
- 1/4 cup lemon juice (plus 1 teaspoon lemon zest)
- 1 bay leaf
- 1 teaspoon ground turmeric
- 1/2 teaspoon kosher salt (plus more to taste)
- 1 Tablespoon finely chopped fresh herbs (parsley, dill, etc.)
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Once hot, add the garlic. Sauté until fragrant, about 30 seconds.
- Stir in the rice and sauté for 1 minute.
- Add the chicken broth, lemon juice, bay leaf, turmeric and salt. Bring to a boil over high heat, then cover and reduce the heat to low. Cook for about 20 minutes until the rice is tender and the liquid is fully absorbed.
- Remove the lid, remove the bay leaf, and fluff the rice with a fork. Stir in the lemon zest and fresh herbs, if using. Season with additional salt, to taste. Enjoy!
Notes
- Take the time to rinse the grains of rice under cold water until the water runs clear. Washing away any excess starch on the grains makes the rice nice and fluffy rather than sticky.
- Toasting the uncooked rice enhances its naturally rich, nutty aroma and deep flavors. Don’t skip this step!
- It’s always best to add the lemon zest and fresh herbs at the end because it keeps their flavors bright and fresh.
- Taste the rice before serving and adjust the seasoning if needed. Sometimes, another pinch of salt or a squeeze of lemon juice can make all the difference.
- Once cooled, transfer the leftover Greek lemon rice to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Thaw the frozen leftovers in the fridge overnight, then reheat gently in the microwave or on the stovetop with a splash of broth before serving.
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