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To make the best Greek lemon rice, you need some key ingredients: - 2 cups long-grain rice (preferably basmati) - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup green olives, sliced - 1/4 cup fresh dill, chopped - 1/4 cup fresh parsley, chopped - Zest and juice of 2 lemons - 1 teaspoon oregano - 1/2 teaspoon black pepper - Salt, to taste - 3 tablespoons olive oil Each of these ingredients plays a role in creating that bright, zesty flavor. The lemon zest and juice really bring a fresh taste. The olives and herbs add depth and a bit of saltiness. You can also add some optional items to boost the flavor: - Feta cheese for a creamy touch - Capers for a briny kick - Red pepper flakes for heat These add-ons can make your dish more complex. They can take the simple rice to the next level of yum! If you don’t have some ingredients, don’t worry! Here are some swaps you can try: - Use chicken broth instead of vegetable broth for a richer taste. - Swap basmati rice for jasmine rice if that’s what you have. - Fresh herbs can be replaced with dried ones, but use less. These substitutions ensure you can still enjoy this dish, even if you lack some items. Just remember to adjust cooking times based on what you use! {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 2 cups long-grain rice (preferably basmati) - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup green olives, sliced - 1/4 cup fresh dill, chopped - 1/4 cup fresh parsley, chopped - Zest and juice of 2 lemons - 1 teaspoon oregano - 1/2 teaspoon black pepper - Salt, to taste - 3 tablespoons olive oil Chop the onion and garlic before you start cooking. This makes it easy to add them quickly. Halve the cherry tomatoes and slice the olives. Measure out the herbs and spices. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté it for about 5 minutes until it softens. Then, stir in the minced garlic and cook for another minute until it smells good. Next, add the rice to the pot. Stir well to coat it with the oil. Toast the rice for 2-3 minutes until it looks slightly clear. Pour in the vegetable broth, lemon juice, and lemon zest. Add oregano, black pepper, and salt. Stir everything together. Bring the pot to a boil. Once it starts bubbling, lower the heat and cover the pot. Let it simmer for 15-20 minutes. Check the rice to make sure it absorbs the liquid and is tender. When the rice is ready, use a fork to fluff it gently. Then, fold in the cherry tomatoes, green olives, dill, and parsley. Mix it carefully to keep the rice fluffy. Let the dish sit covered for 5 minutes. This helps the flavors blend well. Serve the rice warm. You can add more herbs or lemon slices for a pretty touch. Enjoy your bright and tasty one-pot Greek lemon rice! I recommend using long-grain rice, like basmati. This rice cooks well and stays fluffy. It absorbs flavors nicely. If you use short-grain rice, it can become sticky. Always rinse the rice before cooking. This helps remove excess starch. It also prevents clumping during cooking. To avoid overcooking, keep an eye on the heat. Once the pot boils, lower the heat. Cover the pot tightly. This traps steam and cooks the rice evenly. Cook for 15-20 minutes without lifting the lid. Checking too early can let steam escape. If the rice seems dry, add a little broth. You can mix in different flavors for fun. Try adding cooked chicken or shrimp for protein. For a twist, add spices like cumin or paprika. Squeeze in more lemon for a zesty kick. You can also add nuts like almonds for crunch. Fresh herbs can change the taste, too. Try basil or mint for a fresh note. Pro Tips Soak the Rice: Soaking the rice for 30 minutes before cooking can help achieve a fluffier texture by allowing the grains to absorb some water and cook more evenly. Enhance the Flavor: For an extra flavor boost, consider adding a bay leaf or a few whole peppercorns to the broth while cooking the rice, then remove them before serving. Use Fresh Herbs: Fresh herbs make a significant difference in flavor. If possible, use fresh dill and parsley instead of dried for a more vibrant taste. Let it Rest: Allow the dish to rest for a few minutes after cooking. This helps the flavors to meld and the rice to firm up, making it easier to serve. {{image_2}} You can easily add protein to make this dish heartier. If you like chicken, cut it into small pieces. Sauté the chicken with the onion until it is cooked through. For shrimp, add them in the last few minutes of cooking. They only need a few minutes to turn pink. If you prefer tofu, use firm tofu. Cube it and sauté with the onion. This will add a nice texture and flavor. The base recipe is already vegetarian. To make it vegan, just skip any dairy. Add more veggies like spinach or bell peppers for flavor. You can also mix in chickpeas for extra protein. They add a nice bite and are very filling. Use vegetable broth to keep it fully plant-based. Seasonal vegetables can boost the flavor. In spring, add peas or asparagus. In summer, try zucchini or bell peppers. In fall, you can use butternut squash or carrots. Chop the veggies and stir them in during the last few minutes of cooking. This will keep them crisp and colorful. Adjust the cooking time based on how soft you like your veggies. To keep your Greek lemon rice fresh, let it cool. Then, place it in an airtight container. Store it in the fridge for up to 4 days. This method keeps the rice soft and tasty. Make sure to seal the container well to prevent drying out. When it’s time to reheat, add a splash of broth or water. This helps the rice regain moisture. Heat it in a pot over low heat, stirring often. You can also use the microwave. Cover the rice with a damp paper towel to keep it moist. Heat it in short bursts until warm. For long-term storage, freezing is a great option. Pack the rice in freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze the rice for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavor and texture intact. You can make Greek Lemon Rice ahead of time. Cook the rice as usual. Once it cools, store it in an airtight container. Keep it in the fridge for up to three days. When you are ready to eat, just reheat it. You can add a splash of broth or water to keep it moist. Yes, you can use brown rice instead of white rice. Brown rice has more fiber and a nutty taste. Keep in mind, it takes longer to cook. Use the same amount of broth but add 10-15 minutes to the cooking time. Check the rice for doneness before serving. Greek Lemon Rice pairs well with many dishes. Here are some great options: - Grilled chicken or fish - Roasted vegetables - Greek salad - Stuffed peppers - Lamb dishes These options will create a balanced meal. Each dish brings out the bright flavors of the rice. Enjoy mixing and matching! In this post, we explored the key ingredients and simple steps to make Greek Lemon Rice. We discussed how to prep, cook, and serve it, along with helpful tips for perfect texture. You can customize with proteins or seasonal veggies to match your taste. Storing and reheating it is easy for quick meals. With these ideas, you can enjoy Greek Lemon Rice anytime. This dish is fresh, flavorful, and perfect for sharing. Enjoy making it your own!

Zesty One-Pot Greek Lemon Rice

A flavorful and easy one-pot dish featuring lemon, herbs, and rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups long-grain rice (preferably basmati)
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup green olives, sliced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 lemons zest and juice
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • to taste salt
  • 3 tablespoons olive oil

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the rice to the pot, stirring well to coat it with the oil. Toast the rice for 2-3 minutes until slightly translucent.
  • Pour in the vegetable broth, lemon juice, and zest. Add oregano, black pepper, and salt to taste. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
  • Once the rice is done, gently fluff it with a fork. Add cherry tomatoes, green olives, dill, and parsley. Fold gently to combine.
  • Let it sit covered for 5 minutes to allow the flavors to meld together.
  • Serve the rice warm, garnished with extra herbs or lemon slices if desired.

Notes

Garnish with extra herbs or lemon slices if desired.
Keyword Greek, lemon, one-pot, rice, vegetarian