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Amberly Vahn

Easy Greek Lemon Rice for Holiday Feasts

Easily make a vibrant and comforting Easy Greek Lemon Rice dish that brightens any holiday table.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Group: Rice and Liquid
  • 1 cup long-grain white rice, preferably Basmati
  • 2 cups low-sodium vegetable broth
Group: Flavorings
  • 1 large lemon (juice and zest)
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Equipment

  • Cast-iron skillet

Method
 

  1. Begin by rinsing the Basmati rice under cold water until the water runs clear. This crucial step removes excess starch, ensuring fluffy rice without the sticky texture.
  2. In a 10-inch cast-iron skillet over medium heat, add the olive oil and butter. Once melted and fragrant, toss in the diced onion. Sauté for about 3-4 minutes until translucent, then add the minced garlic and let it cook for another minute.
  3. Add the rinsed rice to the skillet and stir it around, toasting the grains for a couple of minutes until they start to look slightly transparent, accompanied by a gentle sizzling sound.
  4. Pour in the vegetable broth along with the fresh lemon juice and zest, then season with salt and pepper. Bring to a gentle boil, cover, reduce heat to low, and let simmer for about 15-18 minutes. A quick peek halfway can ensure even cooking. The rice is ready when tender and all the liquid is absorbed.
  5. Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice gently with a fork, and garnish with fresh parsley before serving for a beautiful pop of color and flavor.

Notes

Ensure to let the rice rest after cooking; this allows the flavors to meld beautifully.