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Quick Zesty Greek Lemon Rice Side - Instant Lemon Pilaf Dinner Essential

This vibrant Greek lemon rice is a quick side dish that comes together in just 20 minutes with bright citrus notes and aromatic herbs. Perfect for busy weeknights, it pairs beautifully with grilled chicken, roasted vegetables, or as part of a Mediterranean-inspired meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • Juice of 2 large lemons
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • ½ teaspoon dried dill
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: ¼ cup crumbled feta cheese

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. Heat olive oil in a medium saucepan 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 pan and stir to coat with the oil. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
  4. Pour in the vegetable broth, lemon juice, and lemon zest. Add the dried oregano, dill, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
  5. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in fresh parsley. If using, sprinkle with feta cheese before serving.

Notes

Use long-grain rice like basmati or jasmine for best results, always use fresh lemon juice and zest for brightest flavor, and toast the rice before adding liquid to develop nutty flavor and prevent clumping.