Go Back
the-lemon-rice-side-dish-your-mediterranean-menu-needs----_feature

Essential Lemon Rice Mediterranean Side - Perfect Greek Lemon Rice Recipe

This bright and zesty lemon rice is a Mediterranean side dish that transforms simple rice into an unforgettable accompaniment with vibrant citrus notes and aromatic herbs. The perfect balance of tangy lemon and savory herbs makes this Greek-inspired pilaf a family favorite that comes together in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups long-grain white rice
  • 3 cups vegetable broth
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste
  • Lemon zest from 1 lemon

Method
 

Instructions
  1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
  2. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the rinsed rice to the saucepan and stir to coat with the oil and aromatics. Toast the rice for 2 minutes, stirring frequently.
  4. Pour in the vegetable broth and lemon juice. Add the dried oregano and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
  5. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in the fresh parsley, dill, and lemon zest. Season with salt and pepper to taste.

Notes

Use fresh lemons for brightest flavor, toast rice before adding liquid to keep grains separate, add fresh herbs after cooking to preserve flavor and color, use vegetable broth instead of water for depth of flavor.