Greek Lemon Rice

Greek Lemon Rice
Staff Writer
Greek Lemon Rice
Molly Aronica

Greek Lemon Rice

This warm rice pilaf is tangy and earthy, thanks to the addition of lemon (juice and zest), shaved Greek olives, and fresh oregano. This dish would be a great side dish along with roasted or grilled chicken, lamb, pork, or fish. Plus, the pilaf is even better the next day after it's chilled overnight.

Click here to see more Sweet and Tangy Citrus recipes.


  • 1 long grain rice
  • Juice and zest of 1 lemon
  • 1 olive oil
  • 1/2 pitted Kalamata olives, shaved
  • 1 fresh oregano, leaves only
  • Pinch of kosher salt and black pepper
  • 1/4 crumbled feta cheese
  • 1 extra-virgin olive oil


Add the rice to a pot with 1 3/4 cups water, the lemon juice, and 1 tablespoon of olive oil and set over medium-high heat — bring the rice to a gentle boil and then simmer, covered, for 20-25 minutes, or until most of the liquid is absorbed and the rice is tender. Transfer the rice to a bowl and fluff with a fork to keep the grains from sticking together.

Toss the warm rice with the lemon zest, olives, oregano, salt, pepper, feta cheese, and extra-virgin olive oil. Serve immediately or chill in the fridge.

Greek Lemon Rice Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Lemon Rice Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Greek Lemon Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.