Greek Lemon Rice

Course: Side Dish

Cuisine: Greek

Keyword: rice

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 164kcal

Author: Platings and Pairings

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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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

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.

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.

Nutrition