GREEK LEMON RICE

LEEZA JOHAN

Overview

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

  • Servings: 4

This easy and quick Greek Lemon Rice (also known as Spanakorizo or Prasorizo, though this is a lemon-focused variation) is a bright, zesty, and aromatic side dish. Long-grain rice is toasted in olive oil with garlic and onion, then simmered in a flavorful chicken or vegetable broth. A final splash of fresh lemon juice, lemon zest, and a shower of fresh herbs (like dill and parsley) creates a vibrant, fluffy rice that perfectly complements grilled chicken, souvlaki, lamb, or fish.

GREEK LEMON RICE

Ingredients

  • 1 cup long-grain white rice (such as Basmati or Jasmine)

  • 2 tablespoons extra-virgin olive oil

  • 1 small yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 2 cups chicken or vegetable broth (or water)

  • 1 large lemon, zested and juiced (about 1/4 cup lemon juice)

  • 1 teaspoon dried oregano

  • 1/2 teaspoon kosher salt (adjust based on broth sodium)

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup fresh dill, chopped

  • 2 tablespoons fresh parsley, chopped

  • Optional for serving: Extra lemon wedges, fresh herbs, or a sprinkle of feta cheese.

Equipment

  • Large saucepan or Dutch oven with a tight-fitting lid

  • Mesh strainer

  • Whisk or spatula

  • Zester or microplane

  • Measuring cups and spoons

Instructions

1. Prep the Rice

Rinse the long-grain rice thoroughly in a mesh strainer under cold water until the water runs clear. This removes excess starch and ensures fluffy, non-sticky rice. Drain well.

2. Sauté Aromatics

In a large saucepan or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent. Add the minced garlic and dried oregano and cook for another 60 seconds until fragrant, being careful not to burn the garlic.

3. Toast the Rice

Add the rinsed and drained rice to the pot with the onions and garlic. Stir frequently for 2–3 minutes, allowing the rice grains to lightly toast and become coated in the oil. This adds a subtle, nutty flavor.

4. Simmer

Pour in the chicken or vegetable broth, kosher salt, and freshly ground black pepper. Stir well. Bring the mixture to a rolling boil over high heat.

Immediately reduce the heat to the lowest possible setting. Cover the pot tightly with the lid. Do not lift the lid while the rice is simmering. Cook for 15–18 minutes, or until all the liquid has been absorbed and the rice is tender.

5. Add Zest and Finish

Remove the pot from the heat. Let the covered pot sit undisturbed for 5–10 minutes. This allows the steam to distribute, resulting in fluffier rice.

After the resting period, lift the lid. Add the fresh lemon juice, lemon zest, chopped fresh dill, and chopped fresh parsley. Gently fluff the rice with a fork to combine all the flavors and herbs.

6. Serve

Transfer the Greek Lemon Rice to a serving bowl. Garnish with additional fresh herbs or a lemon wedge if desired.

Enjoy!

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