Greek Lemon Rice

Name: Greek Lemon Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup long grain white rice; 2 tablespoons butter; 2 cups chicken broth; ¼-⅓ cup fresh squeezed lemon juice; 1 teaspoon salt; 1 teaspoon Turmeric; 1 tablespoon finely chopped fresh herbs

User Reviews

4.7

717 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
187 kcal
Course
Side Dish
Cuisine
Mediterranean

Greek Lemon Rice

Daniel Levine

Report

Bright and zesty Greek Lemon Rice is super tasty and so easy to make. With just a few simple ingredients and less than 30 minutes, you can turn a pantry staple into a flavorful side dish for your favorite meals!

Share:

I Made This!

537 people made this

Print

144 people printed this

Save this

430 people saved this

Ingredients

Servings

1 cup long grain white rice rinsed (see note)
2 tablespoons butter
2 cups chicken broth
¼-⅓ cup fresh squeezed lemon juice to taste
1 teaspoon salt
1 teaspoon Turmeric
1 tablespoon finely chopped fresh herbs optional (dill is my favorite!)

Add to Shopping List

Instructions

In a large skillet over medium-high heat, melt butter.
Stir in rinsed rice for 1 minute, then stir in turmeric.
Stir in the broth, lemon juice, and salt and bring to a boil.
Reduce to a high simmer, cover, and cook for 20-25 minutes, stirring once or twice throughout. Fluff with a fork, stir in fresh herbs if desired, and serve.

Notes

Long grain rice: When using long grain white rice it's always a good idea to rinse the rice first as it helps to achieve fluffy (not sticky) rice. Pour the rice into a fine-mesh strainer in the sink and give it a rinse for about 30 seconds or so to get rid of some of the starches that can cause rice to stick together.
Basmati rice: I love this recipe made with basmati rice. Not quite as "Greek" this way but so delicious and extra fluffy rice!
Storage: This lemon rice will keep in the fridge for up to 5 days.
Freeing: You can freeze this easy rice recipe for up to 2 months but I don't think it tastes as good once it thaws as the rice can get a little mealy.
For the butter: I use unsalted butter, then add salt later to taste. If you use salted butter, you might not want to use as much actual salt. But it's totally a personal preference!
Fresh herbs: If you want to add a little something "extra" to this lemon rice, try fresh herbs like parsley or oregano, a cup of frozen peas, a can of diced tomatoes (drained), or some toasted pine nuts.

Nutrition Information

Show Details

Calories 187kcal (9%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 3mg (1%) Sodium 1028mg (43%) Potassium 122mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 19IU (0%) Vitamin C 9mg (10%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 187 kcal

% Daily Value*

Calories	187kcal	9%
Carbohydrates	40g	13%
Protein	5g	10%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	3mg	1%
Sodium	1028mg	43%
Potassium	122mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	19IU	0%
Vitamin C	9mg	10%
Calcium	32mg	3%
Iron	1mg	6%