Greek Rice
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Resting time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
115 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Greek
Greek Rice
Description
In Greek Rice, finely chopped onion and garlic cook gently in olive oil until soft, then long grain rice is added and heated until translucent. The rice cooks in a mixture of chicken broth and lemon juice, absorbing the liquid until tender. This method infuses the grains with a subtle citrus tang balanced by savory broth, creating a light but flavorful texture.
The rice finishes with fresh parsley and dill stirred in, lending a vibrant herbal aroma and taste that complements the lemon's brightness. The dish is fluffily cooked with separate grains, not sticky, making it a versatile side for grilled or roasted meats, seafood, or vegetarian dishes.
Rinsing the rice before cooking prevents stickiness. Adjust the broth quantity and cooking time based on the rice type used. Store leftovers in an airtight container for up to four days in the refrigerator or freeze for longer storage. Reheat gently and fluff before serving.
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 parsley chopped, fresh
- 2 tablespoons dill chopped, fresh
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.
Notes
- Rinse the rice well to remove starch for less clumping during cooking.
- Adjust broth amount and cooking time depending on the rice type used.
- Store leftovers in an airtight container refrigerated for 3–4 days or freeze for up to 3 months.
- Reheat gently and fluff the rice before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 115 kcal
% 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.
User Reviews
Overall Rating
4.6
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