This Greek lemon rice recipe is bright, fluffy, and unapologetically herb-forward. My recipe uses loads of dill plus a little parsley. This recipe needs a fresh lemon, so you can get double the flavor. One bite and this will be your new favorite rice side dish recipe!
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Most lemon rice recipes rely on juice alone. This one doesn't. The juice simmers into the rice for depth, while the zest is stirred in at the end for a vibrant finish. And yes, we're using lots of dill. Because if you're going to call it Greek-inspired, it should taste like it.
Serve this with your Mediterranean favorites like grilled lamb steaks with feta or baked salmon with yogurt sauce. Or try it with less traditional recipes like this baked mahi mahi or almond flour chicken piccata. Pair with a simple cherry tomato salad.
📖Why My Recipe Works
- Thoroughly rinsing the rice removes excess starch, and toasting the grains in butter before adding broth keeps them separate instead of sticky.
- Cooking with fresh lemon juice builds flavor, while finishing with zest keeps the citrus bold and fresh.
- Pine nuts are stirred in just before serving so they stay crunchy.
🧾Ingredient Notes
- Rice - Choose a long-grain white rice for light, fluffy texture. Short-grain rice contains more starch and will not produce separate grains.
- Broth - Use a flavorful broth since the rice absorbs it completely. Vegetable broth works perfectly if you want to keep the dish vegetarian.
- Butter - Butter adds richness and helps toast the rice evenly. Olive oil may be substituted if preferred.
- Onion - Finely mince so it softens into the rice rather than remaining in noticeable pieces.
- Lemon - Use both the juice and zest for layered citrus flavor. The juice cooks into the rice while the zest adds a bright finish.
- Fresh Dill - Use a generous amount for authentic Greek flavor. Dried dill will not provide the same vibrant result.
- Fresh Parsley - Adds balance and freshness. Fresh basil can be substituted for a slightly sweeter, summery flavor.
- Pine Nuts - Toast until lightly golden to enhance their buttery flavor. Slivered almonds may be substituted if needed.
⏲️How to Make Greek Rice Pilaf
- Start by rinsing the rice in a fine mesh strainer until the water runs clear. This step removes surface starch that can make rice gummy.
- Add the minced onion and garlic and cook until softened and fragrant. You're building a flavor base, not browning. Add the drained rice and toast for about 2 minutes, stirring constantly.
- Cook for 18 minutes without lifting the lid. Turn off the heat and let the rice rest, covered, for 10 minutes. This resting period allows the steam to finish cooking the grains evenly.
- While the rice rests, toast the pine nuts in a dry skillet over medium-low heat, stirring constantly until lightly golden and fragrant. Transfer immediately to a plate to prevent over-browning.
- Fluff the rice with a fork, then stir in the lemon zest and herbs. Sprinkle with toasted pine nuts just before serving.
👩🏻🍳 Expert Tips
- Resist the urge to peek while the rice cooks. Lifting the lid releases steam and can throw off the liquid balance.
- Excess surface starch is the enemy of separate grains. Rinse your rice thoroughly in a fine mesh strainer until the water is clear, not cloudy. This single step dramatically improves texture.
- Don't add the pine nuts until serving. The steam will cause them to soften and lose their crunch.
- Adding the lemon zest with the juice will make the rice bitter. Wait until the end to stir in.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Greek Rice Pilaf with Lemon and Dill
This Greek rice pilaf with lemon and dill is a light and flavorful Mediterranean side dish made with toasted rice, fresh lemon juice and zest, and plenty of dill. Fluffy, aromatic, and easy to prepare, it pairs perfectly with chicken, seafood, or roasted vegetables.
Servings: 4
Ingredients
- 1 cup long grain rice like basmati
- 2 Tablespoons unsalted butter
- ½ cup minced onion
- 2 garlic cloves minced
- 2 cups chicken stock or vegetable broth
- 1 lemon zest and juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 Tablespoons minced fresh dill
- 1 Tablespoon minced fresh parsley
- ⅓ cup pine nuts
Instructions
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.1 cup long grain rice
- Heat a large saucepan, melt the butter over medium-low heat. Add the onion and garlic, cook for 2 to 3 minutes, stirring often.2 Tablespoons unsalted butter, ½ cup minced onion, 2 garlic cloves
- Add the drained rice and stir to toast it for 2 minutes. Add the lemon juice (not the zest), salt, pepper, and chicken broth. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid.2 cups chicken stock, 1 lemon, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Toast pine nuts in a dry skillet over medium-low heat, stirring constantly for 2 to 4 minutes until lightly golden and fragrant, then immediately transfer to a plate to prevent burning.
- Fluff the rice with a fork. Stir in the lemon zest, dill and parsley. Salt and pepper to taste. Sprinkle on the pine nuts just before serving.3 Tablespoons minced fresh dill, 1 Tablespoon minced fresh parsley, ⅓ cup pine nuts, 1 lemon
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore moisture.
Equipment
Nutrition
Calories: 349kcal | Carbs: 45g | Protein: 8g | Fat: 15g | Fiber: 1g | Sugar: 3g
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