Greek Lemon Rice: A Simple Lemon and Herb Rice Pilaf

Greek lemon rice is a simple rice pilaf, pilafi, made the Greek way: the rice is toasted in olive oil with onion, simmered in stock and finished with fresh lemon juice, zest and herbs. It is light and fluffy rather than creamy, and it is the side dish Greek tavernas serve with grilled meat, souvlaki and roast chicken. It takes about 40 minutes and uses ingredients most kitchens already have.

Greek lemon rice recipe

Serves: 4 servings as a side. Prep: 10 minutes. Cook: about 25 minutes. Total: about 40 minutes, including resting.

Ingredients

• 1 cup (200 g) long-grain white rice
• 2 tbsp extra virgin olive oil, such as our Rapti Koroneiki olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 2 cups (480 ml) hot chicken or vegetable stock
• Juice of 1 lemon (about 3 tbsp), plus the zest
• ½ tsp dried Greek oregano
• Salt and black pepper
• 2 tbsp chopped fresh dill or parsley
• 1 tbsp butter or a little more olive oil, to finish (optional)

Method

1. Rinse the rice in a sieve under cold water until the water runs almost clear. Drain well.
2. Warm the olive oil in a heavy pan over medium heat. Cook the onion for 5 minutes until soft, add the garlic for 30 seconds, then stir in the rice and toast it for 2 minutes until the grains look glossy.
3. Pour in the hot stock and half the lemon juice, add the oregano and season. Bring to a boil.
4. Cover tightly, turn the heat to low and cook for 15–18 minutes, without lifting the lid, until the liquid is absorbed.
5. Take off the heat and leave covered for 5–10 minutes.
6. Fluff with a fork, stir in the remaining lemon juice, the zest, herbs and butter or olive oil. Taste for salt and serve.

How to get fluffy, separate grains

• Rinse the rice. Washing off the surface starch stops the grains sticking together.
• Toast it in oil. A couple of minutes in hot olive oil coats each grain and adds a nutty flavour.
• Measure the liquid. About 2 cups of stock to 1 cup of long-grain rice works for most brands; follow your pack if it differs.
• Don’t stir or peek. Keep the lid on so the steam can do its work.
• Rest it. Five to ten minutes off the heat lets the moisture even out before you fluff it with a fork.

When to add the lemon

Lemon juice added at the start mellows as the rice cooks; lemon added at the end stays bright and fresh. This recipe does both: half the juice goes into the stock and the rest, with the zest, is stirred in at the end. Taste before serving and add more if you like it sharp. A little butter or extra Greek extra virgin olive oil stirred in at the end gives a glossy finish.

Greek lemon rice vs risotto

Greek lemon rice is not a risotto. Risotto uses short, starchy grains such as arborio, which are stirred as the liquid is added to release starch and create a creamy texture. Greek pilafi uses long-grain rice that is left alone to steam, so the grains stay separate. If you want a creamy Greek rice dish, look instead to spanakorizo (spinach rice) or the rice in avgolemono soup, both of which are softer and looser. Spanakorizo, rice cooked with spinach and dill, is another soft Greek rice dish, and gemista bake a herby rice filling inside tomatoes and peppers.

Herbs and variations

• Dill is the most traditional fresh herb; parsley or mint also work.
• Dried oregano adds a savoury note; our oregano substitute guide has options if you run out.
• Orzo pilaf: toast a handful of orzo in the oil before adding the rice, a common Greek and Eastern Mediterranean touch.
• Vegetarian: use vegetable stock or water with a little extra salt.
• Tomato pilafi: replace some of the stock with grated tomato for a red rice to serve with chicken.

What to serve with Greek lemon rice

Serve it with pork souvlaki, Greek lemon chicken, Greek meatballs (keftedes) or grilled fish, with tzatziki and a Greek salad on the side. Leftover lemon rice also makes a good base for a quick lunch bowl with chickpeas, cucumber and olives.

Storing cooked rice safely

Cooked rice should be cooled and refrigerated promptly. The USDA advises refrigerating leftovers within 2 hours of cooking and eating them within 3–4 days. Spread the rice in a shallow container so it cools quickly. Reheat it until steaming hot, 165°F (74°C), adding a splash of water and covering the dish so it doesn’t dry out.

Find more everyday sides in the Greek pantry recipes and herbs in the Greek oregano collection.

Sources

• USDA FSIS: Leftovers and food safety

Greek lemon rice: frequently asked questions