Greek Lemon Rice
Fluffy, bright, lemony, and packed with fresh herbs, this Greek Lemon Rice is the perfect side dish for just about anything. Inspired by the rice served at Greek restaurants, this lighter homemade version delivers all the fresh citrus flavour you love with far less oil and no butter required. Easy enough for a weeknight dinner, meal prep-friendly, and ridiculously delicious.
Watch how to make Greek Lemon Rice over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Inspiration & Ingredients
It’s been a long time since I’ve ordered a meal at a Greek restaurant (not many near me have very vegan-friendly menus!). But in the past, I used to I tell myself I was there for the souvlaki, the roasted potatoes, or the giant platter of dips. Then the lemon rice arrived and suddenly that’s all I cared about.
There’s just something magical about fluffy rice infused with bright lemon, fragrant herbs, and savoury broth. Unfortunately, restaurant versions are often laden with oil and butter. Delicious? Heck yes… but not something I want to eat by the bowlful every day of my life.
So I set out to create a lighter version I could make at home that still had all the flavour. The result is this Greek Lemon Rice: bright, fresh, herby, and perfectly fluffy, with enough lemon to slap your taste buds awake without making your face pucker.
The beauty of this recipe is that it relies on a handful of simple ingredients that work together to create big flavour.
Rice forms the fluffy foundation. Long-grain varieties like basmati or jasmine work beautifully because they stay light and separate after cooking.
Fresh lemons are the real star here. Both the zest and juice are used, giving the rice layers of citrus flavour that taste fresh rather than one-dimensional.
Onion and garlic create a savoury base that balances the brightness of the lemon.
Fresh dill and parsley bring that classic Mediterranean flavour that makes this dish taste like it came straight from your favourite Greek restaurant.
Vegetable broth adds richness and depth without needing lots of oil or butter.
And a tiny pinch of turmeric is completely optional, but gives the rice that beautiful golden colour often found in restaurant versions.
What You need
- 2 tbsp olive oil, or other neutral oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 large cloves garlic, minced
- 1½ cups long grain white rice (basmati, jasmine), thoroughly rinsed
- 1 large lemon, scrubbed clean
- 2¼ cups hot veggie broth or water
- 1 tbsp fresh dill
- 1 tbsp fresh flat leaf parsley
- ½ tsp dried oregano
- Salt and pepper to taste
- ⅛ tsp turmeric, for colour (optional)
- Juice of 1 lemon
Why You Need to Make Greek Lemon Rice
Because plain rice deserves better.
This recipe transforms a humble pantry staple into something you’ll find yourself sneaking forkfuls of straight from the fridge.
It’s:
- Bright and fresh thanks to plenty of real lemon
- Made with simple pantry and fridge staples
- Naturally vegan and easily oil-free
- Budget-friendly
- Perfect for meal prep
- A great side dish for everything from roasted vegetables to tofu, chickpeas, falafel, or your favourite Mediterranean-inspired meals
It’s also one of those recipes that tastes even better after the flavours have had a chance to co-mingle, making leftovers particularly dangerous if you’re prone to “just one more bite.”
How to Make Greek Lemon Rice
Instructions
- To a large saucepan over medium heat, add the olive oil. Once the oil is hot, add the onions and sauté until soft and fragrant, 4-5 minutes. Meanwhile, zest 1 lemon until you have about 2 tsp lemon zest. (Note: If oil-free, substitute the oil for hot water or veggie broth. Add little splashes of water/broth while sauteéing to keep food from sticking as it cooks.)
- Add the rinsed rice, garlic and lemon zest, and sauté until slightly toasted, about 1 minute, stirring frequently to keep the rice from sticking to the pan.
- Pour in the broth, dill, parsley, oregano, black pepper, salt, and turmeric. Stir to combine, cover and bring to a boil, then reduce heat to low. Cook for 15 to 20 minutes or until the liquids have evaporated and the rice is soft and cooked but not sticky or gummy. Give it a little toss, then taste and adjust seasonings if you like.
- Remove from heat, and let sit covered for 10 minutes. Uncover, add the lemon juice and fluff up with a fork until combined. Serve, garnish with extra chopped herbs and enjoy! Will keep in an airtight container in the fridge for up to 7 days.
Easy Peasy Lemon SqueezEy
If you’re looking for a side dish that’s both comforting and refreshing at the same time, this Greek Lemon Rice is about to become your new favourite thing!
It’s simple enough for a Tuesday night, fancy enough for guests, and bright enough to make even the most boring dinner plate feel exciting. Plus, once you realize how easy it is to make at home, you’ll never have to wait for your next Greek restaurant visit to get your lemon rice fix.
And if you happen to eat it straight out of the container while standing in front of the fridge, I promise I won’t tell anyone. In fact, I will be straight up envious!
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Greek Lemon Rice
Ingredients
Method
- To a large saucepan over medium heat, add the olive oil. Once the oil is hot, add the onions and sauté until soft and fragrant, 4-5 minutes. Meanwhile, zest 1 lemon until you have about 2 tsp lemon zest.
- Add the rinsed rice, garlic and lemon zest, and sauté until slightly toasted, about 1 minute, stirring frequently to keep the rice from sticking to the pan.
- Pour in the broth, dill, parsley, oregano, black pepper, salt, and turmeric. Stir to combine, cover and bring to a boil, then reduce heat to low. Cook for 15 to 20 minutes or until the liquids have evaporated and the rice is soft and cooked but not sticky or gummy. Give it a little toss, then taste and adjust seasonings if you like.
- Remove from heat, and let sit covered for 10 minutes. Uncover, stir in the juice of 1 lemon and fluff up with a fork until combined. Serve, garnish with extra chopped herbs and enjoy! Will keep in an airtight container in the fridge for up to 7 days.
What a great recipe, thank you! Dill is completely underutilized IMO. I’m embarrassed to say I never rinse rice before cooking but now I will. Makes so much sense. You have great energy!
I’m thrilled you enjoyed the Greek lemon rice so much, thank you for sharing with me Deb! And I didn’t start rinsing my rice either until only a few years ago 😅 It sure makes a difference, though!