My sister introduced me to this one and it is a keeper! It goes so well with chicken souvlaki with tatziki and these lemony garlic roast potatoes I had to get it up on the blog so you can create the whole meal! Served with a fresh chopped romaine salad, this is a meal we go back to very regularly.
It makes great meal prep. I will always make extra so that we can make greek bowls or wraps for lunch or dinner during the week. Just add some fresh greens and its a perfect meal!
Use Par-boiled Rice for a Better Texture & Health
I like using par-boiled rice over basmati rice in this recipe. Although both work just fine, I just prefer the texture of the par boiled rice. Also it is lower on the glycemic index, which is better for regulating blood sugar than standard basmati rice. And unfortunately these are the kind of things we need to be mindful of now a days 😉 Obviously skipping the rice would be even better for the blood sugar, but thats just crazy talk now isn’t it?!
If you are a big rice fan like me, try to switch to par-boiled and see if you like it better. I find it works really well in this recipe and I love the slightly chewier texture.
How to make Greek Lemon Herb Rice
The key flavours in greek food that I love are lemon, oregano and garlic. And that is what makes the flavours in this rice work so well with the souvlaki and potatoes. All the flavours work really well together.
For Greek flavoured rice you probably already have what you need in the pantry already:
- Par-boiled rice
- Fresh Lemon zest and juice
- Broth (chicken or veg works)
- fresh herbs – dill & parsley are best, but use whatever you have on hand
- dried herbs – oregano,
- spices – turmeric, cumin
- Salt & pepper
To really bring out the flavour in the rice, saute the raw rice in some onions and garlic before adding the liquid. This helps deepen the flavours of the rice, making it richer and nuttier tasting. And it also prevents the rice from becoming a clumpy mess because the oil coats each grain before you add the liquid. So you will get perfectly fluffy rice every time!
Greek Lemon Herb Rice
- 2 Tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups par-boiled rice, washed and drained
- 2 tsp lemon zest
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- pinch turmeric
- 1/4 cup lemon juice plus extra for serving
- 2 cups low-sodium chicken or vegetable broth
- 1-2 Tbsp fresh dill, thinly sliced (or sub any other fresh herbs you have on hand – thyme, chives, oregano etc.
- 1-2 Tbsp fresh parsley or cilantro
- salt & pepper to taste
- In a large pot on medium heat, add the olive oil. Once the oil is hot, add the onions and garlic and saute until soft and fragrant.
- Add the washed rice, lemon zest, cumin, turmeric, and dried oregano. Saute until slightly toasted, about 1 minute, stirring frequently to keep the rice from sticking to the pan.
- Pour in the broth and lemon juice. Add the fresh herbs (dill and parsley). Add salt and pepper to taste and stir to combine. Allow the mixture to come to a boil uncovered. Then reduce heat to low and cover. Cook for 10-15 minutes on low heat until the liquid has evaporated. The rice will be tender and not sticky. Taste and adjust seasonings.
- Turn off the heat and allow the rice to sit covered for 10 minutes. Do not peak! Allow the steam to help infuse the rice with flavour and finish cooking! Uncover and fluff up before serving. You can add a squeeze of lemon or crumble some feta on top if you like.