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Easy Greek Lemon Rice

A bright, fast, and fuss-free lemon-scented rice dish that pairs perfectly with Mediterranean meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain rice (plain white long-grain; jasmine works too) Stick to long-grain for separate, fluffy grains.
  • 2 cups vegetable broth or water Use broth for more flavor.
  • 1 tablespoon olive oil For toasting the rice.
  • 1 lemon zested and juiced Zest before juicing to prevent bitterness.
  • 1 teaspoon dried oregano Can substitute with thyme or fresh oregano.
  • to taste Salt and pepper Adjust to preference.
  • for garnish optional Fresh parsley Chopped, for garnish.

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
  2. Add 1 cup long-grain rice and sauté for 2–3 minutes, stirring, until the grains look translucent at the edges and smell slightly toasty.
  3. Pour in 2 cups vegetable broth or water. Add the juice and zest of 1 lemon. Stir once to combine.
  4. Mix in 1 teaspoon dried oregano, and season with salt and pepper to taste.
  5. Bring the pot to a boil, then reduce heat to low, cover, and simmer gently for 15–20 minutes.
  6. Remove from heat and let rest, covered, for 5 minutes.
  7. Fluff with a fork, garnish with chopped fresh parsley, and serve.

Notes

Refrigerator: cool rice to room temperature within 2 hours, store in an airtight container, and keep up to 4 days. Freezing: portion into freezer-safe containers and freeze up to 3 months.