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- 1 cup long-grain rice (like basmati or jasmine) - 2 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - ¼ cup fresh parsley, chopped - ¼ cup Kalamata olives, pitted and halved - ¼ cup feta cheese, crumbled The Greek Lemon Rice Pilaf has simple ingredients. You can use long-grain rice like basmati or jasmine. This rice absorbs flavors well. It gives a nice texture. For the broth, I recommend vegetable broth. It adds depth to the dish. The onion and garlic bring a savory base. Olive oil helps sauté the aromatics. Lemon zest and juice create a fresh, zesty flavor. Dried oregano adds an earthy note. Make sure to season with salt and pepper. For add-ins, Kalamata olives add a briny taste. Feta cheese brings creaminess. These add-ins are optional but enhance the dish. They make it even more special. {{ingredient_image_1}} This blog post detailed how to make Greek Lemon Rice Pilaf. We reviewed the essential ingredients, cooking steps, and tips for perfect rice. You can personalize this dish with optional add-ins and variations. Remember to store leftovers properly for the best taste. In concluding, this recipe is simple yet tasty. You can impress anyone with this dish. Enjoy your cooking, and don’t forget to share your results!

Zesty Greek Lemon Rice Pilaf

A flavorful rice pilaf with lemon, herbs, and optional toppings.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup long-grain rice (such as basmati or jasmine)
  • 2 cups vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 lemon zest of
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup Kalamata olives, pitted and halved (optional)
  • 0.25 cup feta cheese, crumbled (optional)

Instructions
 

  • Rinse the rice under cold water until the water runs clear. Drain well.
  • In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
  • Add the minced garlic to the onion and cook for another minute until fragrant.
  • Stir in the rinsed rice and cook for about 2 minutes, allowing the rice to slightly toast.
  • Pour in the vegetable broth, lemon zest, lemon juice, dried oregano, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-18 minutes or until the rice is cooked and liquid is absorbed.
  • Once done, remove from heat and let it sit, covered, for an additional 5 minutes.
  • Fluff the rice with a fork and gently fold in the chopped parsley, olives, and feta cheese if using.
  • Adjust seasoning if necessary and serve warm.

Notes

Add olives and feta for extra flavor.
Keyword lemon, pilaf, Rice, vegetarian