4.6 from 429 votes
Greek Rice
Delicious Greek Rice that's so easy to make and pairs beautifully with lots of Mediterranean favorites like my Chicken Gyros or Chicken Souvlaki! This easy side dish is flavor-packed with onions, garlic, lots of fresh herbs and lemon juice!
Prep Time
10 mins
Cook Time
10 mins
Resting time
10 mins
Total Time
40 mins
Servings: 6
Calories: 115 kcal
Course:
Side Dish
Cuisine:
Mediterranean , Greek
Ingredients
- 2 tablespoon olive oil extra virgin
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1½ cups long grain rice washed well
- 2 cups chicken broth low sodium, or more depending on rice used
- ⅓ cup lemon juice freshly squeezed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly ground
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
Instructions
- Cook onion and garlic: Heat the olive oil in a large saucepan with a lid over medium heat. Add the onion and cook for 3 to 4 minutes until translucent and soft. Stir in the garlic and cook for another 30 seconds until aromatic.
- Sauté rice with onion and garlic: Add the rice and cook (without liquid) until the rice turns almost translucent.
- Cook the rice: Add the broth, lemon juice, salt and pepper to the saucepan. Cover the pan with lid and bring to a simmer. Turn the heat to low and cook for about 20 minutes or until the rice is done, the liquid should be fully absorbed. Remove the rice from heat and leave it covered, undisturbed for 10 minutes.
- Finish with fresh herbs: Uncover the saucepan and stir in the parsley and dill. Garnish with lemon slices and serve.
Cup of Yum
Notes
- Always rinse the rice first to clean up any excess dirt or debris. Also rinsing rice, will wash away any powdery starch that can stick to the rice grains while cooking. Rinse the rise under cool running water in a fine-mesh strainer.
- The amount of liquid used when cooking rice may vary depending on the rice used. The 2 cups required in the recipe is just a general guideline, but if you find that after the rice has absorbed all the liquid but the rice is still too crunchy, add more broth as required.
- If using brown rice, keep in mind that it takes a lot longer to cook and may require more liquid.
- Be sure to store this Greek rice as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
Nutrition Information
Serving
1serving
Calories
115kcal
(6%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
220mg
(9%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
222IU
(4%)
Vitamin C
10mg
(11%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 115
% Daily Value*
| Serving | 1serving | |
| Calories | 115kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 220mg | 9% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.