Complete your Mediterranean dinner with Greek Lemon Rice—a vibrant side dish made with turmeric, dill, and a refreshing blast of lemon.
We have a lot of Mediterranean recipes on FFF. It’s a popular cuisine, after all. But one of my absolute favorites is this Greek lemon rice. It goes with so many different mains (and no, they don’t have to be Mediterranean), and it’s quite simple to make, too.
Light and fluffy rice with turmeric, chicken broth, and, of course, lemon all work together to create one delicious side. It has a tart yet hearty taste (thanks to the broth) that’s simply made for everything from baked chicken to lamb.
I’ve turned to citrus fruits a few times to brighten up my rice, but lime is usually my go-to. So I’m excited for lemon to be in the limelight—pun intended. Besides, lemon has that fresh, vibrant bite that gives this rice its Mediterranean flair. Below, I’ve included recipes you can pair with this one to create a menu fit for your own personal Athens café!
Is This Greek Lemon Rice Healthy?
This recipe uses whole foods and is gluten-free. However, if you prefer more fiber, you’ll need to switch to brown rice. Avoiding butter? Olive oil is a great substitute and stays true to the recipe’s Mediterranean flavors. And for vegans, just trade the chicken broth for vegetable stock and use a plant-based butter or oil.
Is This A Pilaf?
Yes, it is! The “normal” method for cooking rice involves simmering it in plain water. A pilaf, on the other hand, involves rice (or a similar grain like quinoa or bulgur) along with ingredients like vegetables, meat, or spices that you sauté in oil or butter. Then, you simmer it in a broth or stock until the rice completely absorbs the liquid and all the flavors. The result is a side dish with a deeper flavor and a distinct, fluffy texture.
How Do I Store Leftovers?
Let the rice cool completely, then store it in an airtight container. Keep it in the fridge for no longer than 4 days. You can also freeze the rice for up to 3 months in a freezer-safe bag. However, the texture may change once you thaw it. After thawing the rice in the fridge overnight, cook it in a pan on the stove.
Serving Suggestions
Delicious rice calls for an equally delicious main dish. These Baked Chicken Leg Quarters may scream Mediterranean, but their simple spices pair perfectly with this rice. If you want to keep the meal Mediterranean, this Gyro Bowl and Spinach Pie work well. Or, give an Italian classic a Greek twist with these Greek Turkey Meatballs With Feta. Plus, many Greek restaurants regularly serve Garlic-Roasted Potatoes with their rice, so why break the tradition?
Ingredients
- 1 tablespoon butter
- 1/2 cup long-grain white rice rinsed
- Pinch of turmeric
- Pinch of salt
- 1 cup chicken broth
- 1 tablespoon freshly squeezed lemon juice
- Dill and parsley finely chopped
- Sliced lemon for garnish
Instructions
- In a large skillet or pot, melt the butter over med-high heat. Stir in the rice and warm for 1 minute.
- Season the rice with a pinch of turmeric and salt. Add the chicken broth and lemon juice, then bring the mixture to a boil.
- Reduce the heat to low and cover the pot or skillet. Simmer the rice for 15-20 minutes, until the rice is cooked. Remove the lid, and fluff the rice with a fork.
- Stir in the finely chopped dill and parsley, then garnish with lemon slices.
Tips & Notes:
- Use fresh lemon (and juice) instead of store-bought, pre-packaged juice, which more than likely contains unwanted (and unnecessary) ingredients.
- To up the citrus ante, stir in some lemon zest before serving.
- Rinse the rice with cold water to remove the excess starch and make the rice less sticky.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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