Easy Greek Rice
User Reviews
4.9
Easy Greek Rice
Description
Easy Greek Rice begins by softening shallots and garlic in olive oil to release their sweetness and aroma. The long grain rice is then briefly toasted in the pan before adding chicken stock seasoned with dried oregano, salt, pepper, and half the lemon juice. Simmered with a lid on, the rice absorbs the flavors and cooks evenly to tender grains.
After cooking, the heat is turned off with the lid still on to allow the rice to steam for an additional 10 minutes, ensuring a fluffy texture without being overly sticky. The final step mixes in the remaining lemon juice, fresh lemon zest, and chopped curly parsley, adding brightness and herbal notes. This methodology balances nutty undertones from the toasting with the freshness of citrus and herbs.
This rice pairs well as a side dish to Greek entrees like grilled meats, seafood, or vegetable dishes. Crumbled feta can be added on top for extra richness and traditional flavor. The recipe can easily be scaled up or down using a rice-to-liquid ratio of 1:2 and adjusted lemon quantities based on the acidity of your lemons.
The toasting step adds subtle nuttiness but is optional. Allowing the rice to rest after cooking is key for the ideal texture. If lemons are not juicy, additional juice may be needed to maintain the citrus balance.
Ingredients
- 1 tablespoon olive oil
- 4 shallot
- 2 garlic clove
- 200 g long grain white rice
- 1 teaspoon oregano dried
- 1 pinch sea salt
- 1 pinch black pepper
- 6 tablespoon lemon juice
- 1 tablespoon lemon zest
- 500 ml chicken stock
- 15 g Curly parsley finely chopped
Instructions
- Heat 1 tablespoon Olive oil in a large pan and gently soften 4 Shallots and 2 Garlic clove, for about 3-4 minutes.
- Add 200 g Long grain white rice and stir and cook for about 1 minutes more, until the rice starts to go translucent.
- Add 500 ml Chicken stock, 1 teaspoon Dried oregano half of the 6 tablespoon Lemon juice and 1 pinch Sea salt and ground black pepper. Bring to the boil and cook on a gentle heat, with the lid on, for 15 minutes.
- Turn the heat off and leave with the lid on for 10 more minutes.
- Remove the lid and fluff up the rice with a fork and add the remaining lemon juice, 1 tablespoon Lemon zest and 15 g Curly parsley and mix well.
Notes
- If your lemons are less juicy, you may need to add extra lemon juice to maintain the intended flavor balance.
- Toasting the rice before adding stock enhances its nutty character but can be skipped if desired.
- Leaving the pan off heat with the lid on after cooking lets the rice become fluffy and properly softened.
- Maintain a 1:2 rice to liquid ratio to scale the recipe for different serving sizes.
- Add crumbled feta at the end as a traditional and flavorful accompaniment to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 286kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 180mg | 8% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 58mg | 64% |
| Calcium | 70mg | 7% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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