Greek Lemon Rice That Elevates All Your Side Dish Recipes
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.
Servings: 4 servings
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
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add the chopped onion and sauté for about 3 minutes until soft.
- Add minced garlic and stir for another 30 seconds until fragrant.
- Stir in the rinsed rice and cook for 1 minute to toast lightly.
- Pour in the chicken broth and bring to a boil.
- Lower the heat, cover, and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork, then stir in lemon juice, lemon zest, and parsley.
- Taste and season with salt and pepper as needed. Serve warm.