Greek Lemon Herb Rice Pilaf Recipe

Greek lemon herb rice pilaf is a fragrant, golden rice dish infused with bright lemon, fresh dill, and toasted orzo (or vermicelli) that gives it a distinctive nutty depth. It is the classic accompaniment to Greek grilled meats, roasted chicken, or baked fish. Each serving provides 383 calories and 6g of protein, making it a satisfying gluten-free vegetarian base for any Mediterranean meal.

Ingredients

• 300g long-grain white rice, rinsed
• 2 tbsp olive oil
• 1 small onion, finely diced
• 4 cloves garlic, minced
• 600ml chicken stock or vegetable broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp butter (optional, for richness)

Instructions

1. Rinse rice in cold water until the water runs clear. Drain well.
2. Heat olive oil in a medium saucepan over medium heat.
3. Add diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add the rinsed rice and stir to coat in the oil. Toast the rice for 2 minutes, stirring, until the grains look slightly opaque.
6. Pour in the stock, add lemon juice, lemon zest, dried oregano, salt, and pepper. Stir to combine.
7. Bring to a boil over high heat, then immediately reduce to the lowest simmer.
8. Cover with a tight-fitting lid and cook for 18 minutes. Do not lift the lid.
9. After 18 minutes, remove from heat and let the rice steam with the lid on for 5 more minutes.
10. Fluff with a fork. Stir in butter if using, fresh dill, and fresh parsley.
11. Taste and adjust lemon and salt as needed. Serve warm.

Tips & Variations

• Rinsing the rice removes surface starch and prevents a gluey texture.
• Toasting the rice in oil for 2 minutes before adding liquid is the pilaf technique. It adds a slightly nutty flavor and keeps grains separate.
• Use a tight-fitting lid throughout cooking. Lifting the lid releases steam and can result in undercooked rice.
• For a complete one-pot meal, add spinach or orzo in the last 5 minutes of cooking.
• Substitute dill with mint and add a pinch of cinnamon for a Cypriot-inspired variation.

Nutrition Breakdown

Calories: 383 kcal

Protein: 6.2g

Fat: 10.2g

Carbs: 65.1g

Fiber: 1.7g

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