This Greek Lemon Rice Pilaf has become one of those recipes I can’t stop making — it’s bright, comforting, and somehow fancy enough for guests but easy enough for a weeknight. The first time I made it, I honestly stood at the stove with a spoon, sneaking “just one more bite” straight from the pot. It’s that good.
Why This Rice Stands Out
I’ve always loved how the simplest things in the kitchen can taste the most special. This rice isn’t just a plain side dish — it has that sunshiney lift of lemon, the depth of chicken broth, and the soft aroma of herbs. It reminds me of the kind of food you’d get at a cozy family-run taverna.
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The Pilaf Method – Toasting the rice with onion and garlic first makes the grains glossy and flavorful. This small step changes everything.
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Bright and Fresh – Stirring in lemon at the end keeps it sharp and refreshing instead of dull.
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Goes With Everything – From skewers of chicken souvlaki to grilled fish or even just a fried egg on top, this rice is a chameleon side dish.
How I Cook It Step by Step
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Start With Aromatics – A little olive oil, onion, and garlic sizzling in the pan gives the rice its first layer of flavor.
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Toast the Rice – Stirring the grains until they’re slightly translucent makes them nuttier and helps them cook fluffy instead of sticky.
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Cook in Broth – Instead of water, use chicken stock. It seasons the rice all the way through.
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Finish With Lemon and Herbs – Once the rice is hot and fluffy, stir through lemon juice, zest, and fresh herbs. I usually grab parsley, but dill or oregano works beautifully too.
My Kitchen Notes and Personal Tips
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Use Fresh Lemon – Bottled lemon juice won’t give you that same bright kick. I always zest the lemon too for extra flavor.
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Rest the Rice – Let it sit covered for a few minutes after cooking. It settles and the grains fluff up nicely.
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Don’t Skip the Herbs – Even a little chopped parsley or dill makes the rice taste fresher and more Mediterranean.
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For a Richer Flavor – Swap a splash of the olive oil with butter at the start. It gives the rice a lovely roundness.
Make-Ahead and Reheating
Rice pilaf reheats surprisingly well. I sometimes make it a few hours ahead, leave it covered, then just warm it gently on the stove with a splash of broth to loosen it back up. It’s great for dinner parties because you don’t have to stress about last-minute cooking.
What to Serve With Greek Lemon Rice Pilaf
This rice is the kind of side that pulls everything on the plate together. I’ve served it with:
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Grilled chicken souvlaki and a dollop of tzatziki.
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Garlic prawns on a summer evening with a glass of white wine.
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Roasted lamb and a Greek salad for Sunday dinner.
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Pan-seared salmon when I want something light but filling.
It even works for meal prep — I’ve packed it into lunch boxes with grilled veggies and chickpeas for an easy weekday lunch.
Storage
If you happen to have leftovers (which isn’t often in my house), let the rice cool completely, then store it in the fridge in an airtight container for up to 3 days. To reheat, sprinkle in a little water or broth and warm it on the stove or in the microwave. The steam helps bring it back to life.
FAQs
Can I make this vegetarian?
Yes, absolutely. Just swap the chicken broth for vegetable broth, and it still comes out full of flavor.
What rice works best?
I use long-grain white rice — it cooks up fluffy and doesn’t clump. Basmati also works well if that’s what you have.
Can I cook the lemon with the rice?
You can, but I prefer adding it at the end. It keeps the citrus flavor brighter and fresher.
Is this freezer-friendly?
Yes! Cool the rice completely, portion it into freezer bags, and freeze for up to 2 months. Reheat gently with a splash of broth.
Greek Lemon Rice Pilaf
This Greek-inspired lemon rice pilaf is fresh, fragrant, and irresistibly flavorful.
Ingredients
- uncooked long-grain white rice
- fresh lemon (zest and juice)
- extra virgin olive oil or butter
- chicken broth
- fresh parsley, finely chopped
- fresh dill, finely chopped (or use oregano, basil, chives, or mint)
- garlic clove, minced
- white or yellow onion, finely chopped
- water
- salt and freshly ground black pepper
Instructions
- Warm the olive oil or butter in a large saucepan over medium heat. Add the garlic and onion, cooking until softened and fragrant. Stir in the uncooked rice, coating it in the oil and letting the grains turn slightly translucent.
- Pour in the chicken broth and water, then bring the mixture to a gentle simmer. Cover with a lid, reduce the heat to low, and cook until the liquid is absorbed and the rice is tender. Remove from the heat, keeping the lid on, and let the rice rest for 10 minutes.
- Fluff the rice gently with a fork, then stir through the lemon zest, lemon juice, fresh parsley, and dill. Season with salt and pepper to taste. Serve warm or at room temperature alongside your favorite Mediterranean dishes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 86Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 222mgCarbohydrates 11gFiber 1gSugar 1gProtein 1g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Greek Lemon Rice Pilaf is one of those recipes I turn to again and again — it’s comforting but still feels light, and it has that perfect balance of cozy and fresh. Whether I’m serving it with a big Greek feast or just sneaking spoonfuls straight from the pot, it never disappoints.
