Greek Lemon Rice

Greek Lemon Rice
5 from 1 ratings
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.
Greek Lemon Rice
  • 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
  1. 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.
  2. 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.