Greek Lemon Rice
A quick and bright lemon rice dish that transforms plain rice into a flavorful side, perfect for Mediterranean meals or as a base for grain bowls.
Ingredients
Main Ingredients
- 1 cup long-grain rice white long-grain; see notes for swaps
- 2 cups vegetable broth or water broth = more flavor
- 1 tablespoon olive oil
- 1 count lemon, zested and juiced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Warm the olive oil in a medium saucepan over medium heat until it shimmers.
- Add the rice and sauté, stirring, for 2–3 minutes until the outer surface looks slightly translucent and smells faintly toasty.
- Pour in 2 cups of vegetable broth or water, then add the lemon juice and lemon zest. Stir to combine.
- Sprinkle in the dried oregano, and season with a pinch of salt and a few grinds of black pepper. Give it one gentle stir.
- Bring the pot to a boil. As soon as it boils, reduce the heat to low, cover, and let simmer undisturbed for 15–20 minutes until the liquid is absorbed and the grains are tender.
- Turn off the heat and keep the saucepan covered for 5 minutes to steam.
- Remove the lid, fluff the rice gently with a fork, taste and adjust seasoning, then garnish with chopped parsley and serve.
Notes
This dish is versatile and pairs well with various proteins and vegetables. It can be made ahead and stored in the fridge for 3–4 days or frozen for up to 3 months.