Name: Greek Lemon Rice That Elevates All Your Side Dish Recipes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1 cup long grain white rice, rinsed; 2 cups chicken broth (or vegetable broth for vegetarian); 1/4 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1/4 cup fresh chopped parsley; Salt and black pepper to taste

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We all need a few go-to side dish recipes, and this Greek lemon rice is one I keep coming back to. It’s zesty, bright, and comes together without much fuss—just the way I like it. Whether I’m feeding a crowd or making dinner for two, this one’s always on the table. The fresh lemon, parsley, and garlic do all the heavy lifting here. It’s light, but packed with flavor. Honestly, it’s one of those dishes you could easily eat by itself, but it’s also right at home next to grilled chicken, roasted veggies, or even a juicy mushroom side dish if you’re keeping things meatless. If you’ve ever looked for light dinner recipes with a Greek twist, or scrolled through Things To Cook hoping something flavorful would jump out, this one’s for you. It’s fast, it’s flexible, and it quietly steals the spotlight. It’s also a no-brainer for your collection of flavorful dinner recipes. Give it a try—you’ll see why I always keep a lemon or two handy.

1) Key Takeaways
2) Easy Greek Lemon Rice Recipe
3) Ingredients for Greek Lemon Rice
4) How to Make Greek Lemon Rice
5) Tips for Making Greek Lemon Rice
6) Making Greek Lemon Rice Ahead of Time
7) Storing Leftover Greek Lemon Rice
8) Try these Side Dish Recipes next!
9) Greek Lemon Rice
10) Nutrition

1) Key Takeaways

This Greek lemon rice pairs with grilled meats, seafood, or roasted veggies.
The flavor is light but satisfying, thanks to fresh lemon and herbs.
Easy to make ahead and great served warm or cold.
Great as part of your favorite side dish recipes collection.

2) Easy Greek Lemon Rice Recipe

This Greek lemon rice has become one of those side dish recipes I make without thinking twice. The kind you can whip up with your eyes half-open and still have it come out like you planned it days ahead. Light, citrusy, and just the right touch of garlic—it’s the kind of thing that plays nice with everyone else on your dinner plate.

I started making this back when I was trying to figure out what in the world to do with that leftover broth in the fridge. I didn’t expect much, but it turns out, lemon and rice get along beautifully. Add garlic, onion, and a bit of parsley, and boom—this light dinner recipe was born. No frills. No fuss. Just something fresh that doesn’t steal the spotlight but holds its own.

This recipe has earned a permanent spot in my list of side dish recipes easy enough for weeknights but flavorful enough to roll into the weekend. If you’ve got a pan, a spoon, and a lemon, you’re halfway there.

3) Ingredients for Greek Lemon Rice

Olive Oil: A couple of tablespoons of olive oil are all you need to start. It gives everything a warm base and adds that classic Greek touch.

Yellow Onion: I use a small yellow onion here. Chopped fine, it softens up fast and lays a mellow foundation under the lemon and garlic.

Garlic Cloves: Two cloves do the trick. I grate them straight in so they melt right into the rice. No biting chunks, just gentle flavor all the way through.

Long Grain White Rice: Rinse it first. Otherwise, you’ll get that gluey mess nobody asked for. I’ve used basmati in a pinch, and it works too.

Chicken Broth: You can swap it for veggie broth if you want this to go meatless. Either way, broth gives the rice more flavor than water ever could.

Lemon Juice: Use fresh. It’s not just for show. The acid brightens everything and pulls all the other flavors together.

Lemon Zest: A little zest adds perfume without extra liquid. It’s like the difference between looking at a lemon and walking through a lemon grove.

Fresh Parsley: Flat-leaf parsley, chopped up fine. It adds a crisp, green flavor that balances the richness from the oil and broth.

Salt and Pepper: Just enough to balance everything out. Taste at the end and adjust—some broths are salty already.

4) How to Make Greek Lemon Rice

Step 1: Warm the olive oil in a saucepan. Let it coat the pan before adding anything else. You want it hot but not smoking.

Step 2: Toss in the chopped onion and stir it around. Give it about three minutes to soften, not brown. That sweetness builds in the background.

Step 3: Add your garlic. Keep the pan moving so it doesn’t burn. Thirty seconds should do it, just until it smells amazing.

Step 4: Pour in the rice and stir to coat every grain in oil. Let it toast for about a minute. This helps the rice hold its texture later on.

Step 5: Add the broth and bring everything to a low boil. Then drop the heat to low, cover the pot, and let it simmer.

Step 6: After 18 to 20 minutes, the liquid should be absorbed. Pull it off the heat and keep it covered for 5 more minutes to finish cooking gently.

Step 7: Fluff the rice with a fork. Then stir in the lemon juice, zest, and parsley. Add salt and pepper to taste. Serve warm or at room temperature.

5) Tips for Making Greek Lemon Rice

If your rice turns sticky, odds are it wasn’t rinsed well enough. Run it under cold water in a mesh strainer until the water runs clear. That step cuts out excess starch and keeps your grains from clumping together.

Want extra flavor? Try adding a bay leaf with the broth or stir in a few chopped green onions just before serving. This also works great with grilled mushrooms if you’re leaning into mushroom side dish ideas.

I’ve found that letting the rice rest after cooking matters more than people think. Those five extra minutes covered in the pot? They help the rice firm up and finish cooking evenly without drying out. Trust me, it’s worth the wait.

6) Making Greek Lemon Rice Ahead of Time

I make this rice ahead all the time, especially when I’m planning a big dinner with a lot of moving parts. It reheats well and tastes even better after the lemon and garlic have had some time to mingle.

If you’re prepping early, hold off on adding the parsley until just before serving. That way it stays green and bright instead of turning limp and dark in the fridge.

This is one of those light dinner recipes that doesn’t mind sitting in the fridge for a day or two. Just reheat gently with a splash of broth or water to bring it back to life.

7) Storing Leftover Greek Lemon Rice

Store any leftovers in a sealed container. It’ll keep in the fridge for about four days. When you’re ready to eat it again, a minute or two in the microwave will do the trick.

If it feels a little dry after chilling, just stir in a bit of lemon juice or a teaspoon of broth while reheating. That moisture wakes everything up again.

I’ve even used the leftovers as a bed for grilled chicken or added it cold to a Greek salad. It’s one of those side dish recipes that finds its way into lunch boxes more than I care to admit.

8) Try these Side Dish Recipes next!

9) Greek Lemon Rice