This easy Greek Lemon Rice requires just a handful of simple ingredients and 25 minutes! Featuring rice infused with onions, garlic, plenty of fresh lemon and aromatic fresh herbs, this recipe is an easy, delicious way to spruce up plain white rice! This lemon rice pilaf is bright, zippy and so delectable it will become a staple in your house - which is perfect because it pairs beautifully with everything!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
2large Lemons- (2 tsp Zest) + (6 TBS Juice - DIVIDED), or more to taste (SEE NOTES)
2-3TBSEACH: Fresh Flat-leaf Parsley & Dill
Sweat onion, garlic & seasonings: Heat oil and butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3-4 minutes. Add the garlic, Greek seasoning and ¾ teaspoon salt and cook until fragrant, about 30 seconds.
Deglaze with wine: Add the wine and simmer, stirring occasionally, until wine is evaporated, about 3-4 minutes.
Add rice + broth: Stir in the rice, then add the broth, ¼ cup of the Lemon juice and the bay leaf. Stir well once to combine.
Bring to a simmer: Increase the heat to medium-high and bring rice to a rapid simmer WITHOUT STIRRING. Once simmering, stir ONCE to combine everything.
Cover and cook: Cover the pan with a tight-fitting lid and then reduce the heat to low (SEE NOTES). Gently simmer (NO PEAKING) for 12 minutes, or until all the liquid is evaporated.
Rest/Steam off heat: Remove the pan from the heat (with the lid still on) and let the rice sit and steam for 5 minutes.
Add flavorings: Remove the lid and remove and discard the bay leaf. Use a fork to fluff the rice. Stir in the remaining 2 tablespoon of lemon juice, all the lemon zest and fresh herbs (and a pat or two of butter if desired).
Serve: Taste and adjust for seasoning with more lemon, salt and pepper if needed. Transfer to a serving dish and let cool ever so slightly before topping with feta and more fresh herbs. Serve and enjoy!
Rice: I prefer Jasmine or Basmati rice because it produces beautifully fluffy rice that isn’t at all mushy or sticky. However, you can use long-grain white rice instead.
Oil/Butter: You can use just oil or just butter if you prefer. I like the combination of oil and butter for the depth of flavor.
Lemons: Zest your lemon FIRST. Then, before cutting the lemon, gently press and roll it around on a clean work surface – this will help you get the most juice out of the lemon!
Cooking temperature: If you are using an older (less strong) stove you may need to cover and cook your rice over medium-low heat. If using a strong stove, low heat is best. If you are unsure, you can always cook your rice in the middle – between over medium-low to low heat.
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.