Greek Lemon Rice

Our Greek Lemon Rice is tart and creamy, the perfect side dish for chicken, fish, or vegetables. The fresh herbs and lemon zest at the end of cooking time make this fragrant, fluffy, buttery rice a pure comfort.

Course Side Dish

Cuisine Greek

Prep Time 5

Cook Time 20

Servings

Calories 404kcal

Author by Jenny Skrapaliori Graves

Ingredients

1 tablespoon olive oil
1 onion medium size, diced
1 teaspoon dried oregano
1 cup arborio rice
½ cup dry white wine
2 cups stock vegetable or chicken
⅓ cup butter
2 lemons
sea salt
freshly ground pepper

Instructions

Peel one of the lemons and zest the other.
Place a skillet over high heat. Add the olive oil and let it get hot.
Add the onions and as much lemon peel as you like, lower the heat to medium. Sauté for about 5 minutes, stirring occasionally, until onions are softened.
Add the dried oregano and a generous pinch of salt. Cook for about 2 minutes, then turn the heat back up to high and add the rice. Stir and sauté until translucent.
Add the wine and turn down the heat to low. Cook until the wine evaporates, then add the stock.
Stir the rice, cover it, and lower the heat to low.
In about 15 minutes, check the rice. It should be cooked but still firm and not mushy.
Remove from heat. Add the butter and stir to incorporate. Add the lemon zest and gradually add lemon juice, tasting occasionally to ensure it is lemony but not too bitter.
Add the chopped dill, sea salt and freshly ground pepper to taste. Stir and serve immediately.
Garnish with more fresh dill and lemon wedges if desired.

Notes

Skip the wine if alcohol is not desired.
Use any type of rice you like. Be mindful of different cooking times.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition