Easy Greek Rice Recipes
Bright, lemony Greek-style rice cooked fluffy with herbs and olive oil. A simple, delicious side for chicken, fish, or veggies.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup long-grain white rice rinse until water runs clear
- 2.25 cup low-sodium chicken broth
- 1.5 tbsp extra-virgin olive oil
- 0.75 cup yellow onion, finely chopped
- 2 tsp minced garlic
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp unsalted butter optional, for richness
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Instructions
Preparation Steps
- Rinse the rice under cool water until mostly clear, then drain well.
- Warm the olive oil in a medium saucepan over medium heat.
- Sauté the onion until translucent, about 3 to 4 minutes.
- Stir in the garlic and oregano; cook until fragrant, about 30 seconds.
- Add the drained rice and toast, stirring, for 1 to 2 minutes.
- Pour in broth, lemon juice, and zest. Season with salt and pepper; bring to a gentle boil.
- Reduce heat to low, cover, and simmer until liquid is absorbed, 14 to 16 minutes.
- Remove from heat and rest, covered, for 5 minutes to finish steaming.
- Fluff with a fork; fold in butter, dill, and parsley. Taste and adjust seasoning.
Notes
Variation: Stir in 2 cups chopped baby spinach during the last 2 minutes of cooking for a spanakorizo vibe. Finish with crumbled feta or extra lemon wedges at the table. Leftovers keep in an airtight container for 4 days; reheat with a splash of broth.
This recipe is an original creation inspired by classic Easy Greek Rice Recipes flavors. All ingredient ratios and instructions are independently developed.