Go Back
–+ servings

Greek Lemon Rice

Fluffy, sunshine-bright Greek lemon rice with garlic, turmeric, and fresh herbs. It’s a simple stovetop side that pairs with everything from grilled chicken to salmon.
Share The Yum On Facebook Print
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4

Ingredients
 

Ingredients

  • 1 1/4 cups long-grain white rice rinsed and well drained
  • 1 3/4 cups low-sodium chicken broth
  • 1/4 cup fresh lemon juice divided
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 1 clove garlic minced
  • 1/2 tsp ground turmeric
  • 3/4 tsp kosher salt plus more to taste
  • 1 tsp lemon zest finely grated
  • 1 bay leaf optional
  • 2 tbsp chopped fresh dill or parsley for serving

Instructions

Preparation Steps

  • Rinse the rice under cool water until the water runs mostly clear, then drain well. Zest the lemon and mince the garlic so they’re ready to go.
  • Warm the olive oil and butter in a medium saucepan over medium heat. Add the garlic and turmeric and cook, stirring, until fragrant, about 30 seconds.
  • Stir in the drained rice and toast for 1–2 minutes, stirring often, until the grains look glossy and the edges turn slightly translucent.
  • Pour in the chicken broth, 2 tablespoons of the lemon juice, the salt, and the bay leaf (if using). Scrape the bottom of the pot to release any stuck grains and bring to a lively simmer.
  • Cover tightly, reduce the heat to low, and cook for 14–16 minutes, or until the liquid is absorbed and the rice is tender. Try not to lift the lid while it cooks.
  • Remove from the heat and let the rice rest, covered, for 5 minutes. Discard the bay leaf, then fluff with a fork. Fold in the remaining 2 tablespoons lemon juice, the lemon zest, and the fresh herbs. Taste and adjust salt if needed, then serve warm.

Notes

For extra fluffy grains, be sure to drain the rinsed rice well so you’re not adding extra water to the pot. If you like a stronger citrus pop, add another teaspoon of lemon zest at the end.
Leftovers keep in an airtight container in the fridge for up to 4 days; rewarm gently with a splash of broth or water.
This recipe is an original recipe inspired by the general idea of Greek Lemon Rice. The ingredient ratios, instructions, and notes are independently developed.