Greek Lemon Rice is a classic example of how simple cooking can create bold results. Light, aromatic and full of character, this dish transforms plain rice into a vibrant side with the freshness of citrus and herbs. It’s quick to prepare and its effortlessly into everyday meals or special spreads.
Often known as rizi lemonato, this rice is a staple on Greek tables, valued for its clean, comforting taste and flexibility. The gentle richness of olive oil and a rich flavour from butter balances the sharp lemon notes, while herbs add warmth and depth. Each bite feels fresh yet familiar, making it just as appealing on its own as it is paired with other dishes.
Ready in under half an hour, Greek Lemon Rice works beautifully alongside roasted or grilled mains, seafood or vegetable plates. It’s the kind of recipe you’ll keep returning to easy, reliable and full of sunny Mediterranean flavour that brightens any meal.
Why you’ll love this recipe?
Bright, fresh flavours with a lively lemony finish that keeps the rice light and refreshing.
Simple one-pot method that keeps cooking stress-free and clean up minimal.
Versatile enough to pair with grilled seafood, skewers, roasted vegetables or simple mains.
Ready in about 30 minutes, making it ideal for both busy evenings and relaxed entertaining.
Easy straightforward process with quick steps and reliable results.
- Buttery cooking method adds depth and a subtle nutty note to each grain.
- Fresh lemon juice lifts the dish and gives it a clean, vibrant character.
- Scales effortlessly, whether cooking for one or serving a crowd.
Ingredients needed for Greek Lemon Rice:
Rice: This dish works best with plain white long grain rice, which cooks up fluffy and separate. Basmati or Jasmine are good alternatives for added aroma. Avoid short-grain varieties like arborio or sushi rice, as they become too sticky.
- Onion: Red onion adds gentle sweetness, but white, brown or even green onions can be used depending on what you have on hand.
Garlic: Generous amount of garlic infuses the dish as it roasts. If fresh cloves aren’t on hand, dry garlic powder can be used in very small quantity.
Lemon Juice: Fresh lemon juice adds brightness and cuts through the richness. Fresh juice is preferred over bottled one.
Lemon Zest: Lemon zest adds a bright, aromatic and intense citrus flavour to recipes.
Olive Oil: A good quality extra virgin olive oil can be used, but avoid neutral oils.
Butter: Butter makes all the difference in this lemon rice. Gently cooking the rice in butter first allows each grain to soak up richness, enhancing texture and bringing out subtle nutty notes that carry through every bite.
Salt & Pepper: Good seasonings make all the difference. Salt and freshly cracked black pepper bring balance and sharpen the overall flavour.
Oregano: Dried oregano is essential for an authentic profile, offering a deeper, more robust aroma than other varieties. If Greek oregano isn’t available, regular dried oregano can work, though the flavour will be milder.
Chicken Stock: Chicken stock gives the rice a fuller, more savory taste. Chicken broth or bouillon are suitable swaps. For a vegetarian or vegan option, vegetable stock work well.
- Fresh Herbs: Fresh parsley and dill pair beautifully with lemon.
Serving suggestions:
Greek Lemon Rice fits effortlessly into many meals, from casual dinner to festive spreads. For a plant-based plate, serve it with classic Greek-style roasted vegetables or Greek Lemon Potatoes and a crisp lettuce salad or Greek Salad, adding a cool yogurt dip on the side. It also pairs beautifully with seafood especially simply cooked fish or prawns, where the citrus notes shine. For heartier options, enjoy it alongside Greek Lemon Chicken, skewered meats, oven-roasted lamb or spiced meatballs in tomato sauce. To turn the rice into a satisfying main, stir in chickpeas, wilted greens and fresh herbs just before serving.
Storage Tips:
Leftover keep well in an airtight container in the refrigerator for up to 5 days. Freezing is possible, but the texture may soften after thawing, so it’s best enjoyed fresh when possible.
Pro Tips:
A quick rinse followed by a short soak washes away surface starch, helping the rice cook up light, fluffy and well separated.
Long-grain varieties give the nicest texture. Basmati or jasmine are great options, while brown rice needs extra time and cooks up more hearty.
Fresh herbs bring brighter flavour. If you’re using dried, remember they are concentrated, use much less.
- Using chicken or vegetable stock boosts savouriness and gives the rice a slow-cooked depth without extra effort.
- Once cooked, cover the pot and let the rice sit briefly. This allows excess steam to escape and keeps the grains from clumping.
Ingredients:
For Chicken Marination:
1 cup Long-Grain White Rice, rinsed & soaked
1 tbsp Extra Virgin Olive Oil
1 heaped tbsp Butter
1 no. Onion, finely chopped
- 1 tbsp Garlic, minced
- 1 tbsp Dried Oregano
- 1 tbsp Lemon zest
- 1/2 cup Fresh Dill, finely chopped
- 2 1/2 cups Chicken stock
- Salt to taste
- 1 tsp Black pepper powder
- Juice of 1 Lemon
- 1/2 cup Fresh Cilantro, finely chopped
Preparation:
- Step 1: Melt together butter and olive oil in a large wok. Add chopped onion and cook on medium flame for about 6-8 minutes until soft. Add minced garlic and saute for 2-3 minutes.
- Step 2: Add dried oregano, lemon zest and chopped dill, saute for 2-3 minutes on low flame.
- Step 3: Then add the rinsed rice and toast the rice for 3-4 minutes.
- Step 4: Once the rice is slightly toasted, add chicken broth, lemon juice, black pepper powder and salt to taste, stir to combine. Cover and cook on low heat for 20 minutes.
- Step 5: Once the rice is done, remove the pot from heat and add chopped fresh cilantro, stir to combine. Let the rice stand for 10 minutes.
- Step 6: When ready, fluff the rice with a fork and serve hot with Greek Lemon Chicken, Greek Lemon potatoes and Greek Salad. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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