This side dish is the perfect addition to any meal, with its fresh, zesty flavor and a preparation time of only 20 minutes! While this Greek lemon rice recipe is typically served with Mediterranean dishes, my favorite pairing is with a fresh tomato and onion salsa and a nice slice of cajun chicken.
If you are looking for the perfect rice recipe (and we have plenty of delicious rice recipes here!) to add to your mid-week roster, this is it. It makes flawless sense to have a delicious side dish ready to be paired with your protein and salad in well below half an hour.
Does this mean it has to be boring? Absolutely not!
Sautee your thinly chopped onions, then toast your rice and finally cook it in chicken stock. Once ready and rested, stir some fresh parsley, lemon zest, and juice through it to fully release its aroma. You're good to go - enjoy!
💎 Why This Recipe Works
- Extra virgin olive oil, lemon, and rice all mixed with fresh herbs. I won't say more!
- Ready in only 20 minutes following the absorption method - as I use basmati rice, the water to rice ratio is the same I have shared in my how to cook basmati rice article (1 part rice to 1.5 parts liquid).
- This side dish works not only with Mediterranean dishes (it is known as Greek rice after all!), but also with Caribbean, Mexican, Indian, and American main courses like Cajun chicken, tandoori chicken, or herbed fish.
- If you love lemon-flavored dishes, try this lemon zucchini risotto or herbed rice pilaf too!
🛒 Ingredients
- Rice: As mentioned, I used Basmati rice in this recipe, however, you can use other long-grain white rice. How to cook Jasmine rice is a resource we created if you'd like to substitute with Jasmine rice instead (note that in that case you will need 1 ¼ cup water for each cup of raw rice). I wouldn't recommend using short-grain rice as it tends to give a more sticky result.
- Lemon: As you will be using both the juice and the zest of the fresh lemon, opt for unwaxed lemons if possible. If not, ensure you thoroughly wash before using.
- Onion: Any color will work. I used red, as it is the type we use the most at home. As an alternative, you can top your bowl of cooked rice with chopped scallions.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Broth: This dish is mostly prepared using chicken broth, however, you can use vegetable broth instead. As this rice pilaf is very delicate in flavor, beef broth is not a good option, as it would overwhelm the dish. If you are planning to use water, check out my saffron rice pilaf recipe, which follows this method!
- Herbs: I used a bay leaf and fresh parsley, however, you can use other herbs, should you feel they work better with your main dish. Cilantro (fresh coriander), mint leaves, thyme, dill, and basil are all great options that could complement main dishes. You can add garlic to the onion too!
👩🏻🍳 How to Make Lemon Rice Pilaf
- Heat up the olive oil and sautee the onions until translucent. [Picture 1]
- Add the rice and toast it until its edges become translucent too. [Picture 2]
- Now, add the broth, bay leaf, and water to the pan and mix well. [Picture 3]
- Cook the rice thoroughly following the absorption method, and allow it to rest. [Picture 4]
- Fluff the rice using a fork, and add lemon juice and zest, and parsley. [Picture 5]
- The lemon rice pilaf is now ready to be served. Enjoy! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Long-grain rice, such as Basmati or Jasmine, is ideal for lemon rice pilaf due to its fluffy texture and aromatic qualities. We created a guide to long grain rice types to help!
Yes, brown rice can be used, but it will require a longer cooking time and more liquid. The texture will also be heartier compared to white rice.
Yes, lemon rice pilaf is naturally gluten-free, as rice does not contain gluten. Ensure any additional ingredients, like broth or seasonings, are also gluten-free if you have dietary restrictions.
Allow the leftover rice to cool down to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to three months, although the consistency will change once reheated. Thaw in the fridge overnight. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or water to moisten.
💡 Expert Tips and Tricks
- Rinsing: Many say that rinsed rice produces better pilaf, however, for this recipe I didn't and you can see how each grain of rice is still fragrant and separated. The trick is to toast the rice well before adding any liquid to the saucepan. If you still prefer to rinse the rice, you can do so under cold running water.
- Fluff with a Fork: Avoid stirring the rice with a spoon, which can make it mushy. Instead, use a fork to gently fluff the grains and keep them separate.
- Added Zest: For a stronger lemon flavor, add the lemon zest at the same time as the liquid. This will allow for more essential oils to be released during cooking.
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Lemon Rice Pilaf
Ingredients
- 1 cup Basmati Rice
- 1 cup Chicken Broth
- ½ cup Water
- ½ tablespoon Extra Virgin Olive Oil
- ½ Onion Finely Chopped
- 1 Bay Leaf
- 2 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- 2 tablespoon Parsley Washed and Finely Chopped
- Salt to Taste
Instructions
- Heat up on medium heat the olive oil in a heavy bottomed saucepan. Once warm add the chopped onions and a little salt.
- Mix well and allow the onions to cook until they are soft and translucent. This step will take approximately 5 minutes.
- Add the raw rice to the saucepan and mix it well, ensuring each grain is coated with the oil. Toast the rice until it changes color and its edges become translucent too. This process will take a another 3-5 minutes.
- Now, add the broth, bay leaf, and water to the pan and mix well.
- Cover the pan with a tight fitting lid and increase the heat to high. As soon as the liquid starts to boil, reduce heat to low. If necessary, move the pan to a smaller hob, as you will want the water to very gently simmer, not boil. Cook the rice for 10 minutes.
- After 10 minutes, switch the heat off, and allow the rice to rest while still covered for 8 minutes. During this time do not remove the lid or mix the rice.
- After resting, the rice will be cooked and ready for the final flavor addition.
- Finally, fluff the rice using a fork, and add the parsley leaves, fresh lemon juice and lemon zest to the cooked rice and stir well. Taste for seasoning and add salt if necessary.
- The lemon rice pilaf is now ready to be served with your main dish and vegetables. Enjoy!
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