Best 20 Greek Rice Recipes

MY MOM'S GREEK LEMON RICE

Steps:

• Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
• Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
• Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

GREEK RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

GREEK STYLE SPINACH AND RICE

Steps:

• Heat oil in a heavy skillet or wok.
• Add onion and garlic and cook on medium-high until onion is softened and transparent.
• Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
• Toss in basil.
• Add salt and pepper to taste.
• Place in serving bowl and sprinkle with feta cheese.

GREEK CHICKEN & RICE SOUP WITH EGG & LEMON (AVGOLEMONO) RECIPE - (3.9/5)

Steps:

• If you have homemade chicken broth such as our Classic Chicken Broth, we recommend using it in this recipe, as it gives the soup the best flavor and body. Our preferred commercial chicken broth is Swanson Chicken Stock. Use a vegetable peeler to remove strips of zest from the lemons. Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes. Cut 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in center of cheesecloth and tie into bundle with kitchen twine. Bring broth, rice, and spice bundle to boil in large saucepan over high heat. Reduce heat to low, cover, and cook for 5 minutes. Turn off heat, add chicken, cover, and let stand for 15 minutes. Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup cooked rice to blender (leave any liquid in pot). Add lemon juice and eggs and yolks to blender and process until smooth, about 1 minute. Return chicken and any accumulated juices to pot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve.

RIZOGALO (GREEK RICE PUDDING)

Steps:

• Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes.
• Pour 2 cups milk and sugar into the saucepan and increase heat to high.
• Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.
• Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.
• Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.

ONE-POT GREEK LEMON CHICKEN AND RICE

Steps:

• Whisk garlic, olive oil, oregano, onion, lemon zest, salt, and pepper together in a bowl to form a loose paste for the marinade, adding more oil if necessary. Pour marinade into a resealable plastic bag. Add chicken, massage to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 15 minutes to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Add olive oil to a large cast iron or heavy oven-safe skillet and heat over medium-high heat. Add chicken to the skillet and cook until browned, 4 to 5 minutes per side. Transfer chicken to a plate and wipe the skillet lightly with a paper towel to remove any blackened bits, reserving some cooking grease in the pan.
• Reduce heat to medium and add onions to the skillet. Cook until softened and slightly charred, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in rice, oregano, salt, and pepper; cook for 1 minute. Pour in chicken broth, raise temperature to medium-high, and bring to a simmer. Cover with a lid or aluminum foil.
• Transfer skillet to the preheated oven, and bake for 15 minutes. Remove from the oven, place reserved chicken on top of the rice mixture, cover, and return to the oven; bake for 20 minutes. Uncover, place lemon slices atop chicken and rice, and bake until all liquid has been absorbed, rice is tender, and chicken is cooked through, another 10 to 15 minutes.

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

GREEK RICE SALAD

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

GREEK RICE PUDDING (RIZOGALO)

Steps:

• Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.
• Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
• Turn off heat. Remove lemon peel and discard.
• Whisk together egg yolks with corn flour.
• Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.
• Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

GREEK EGG LEMON CHICKEN RICE SOUP

Steps:

• Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
• Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
• Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
• Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING

Steps:

• Place stock and bay leaf in a medium saucepan and bring to a boil.
• Add rice; return to a boil.
• Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
• Add lemon juice, butter and 1/2 the oregano.
• Stir well and remove from heat, let cool to room temperature.
• Remove bay leaf.
• Heat oil in a large nonstick skillet over medium heat.
• Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
• Add tomatoes and red pepper; cook for 3 minutes until softened.
• Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
• Preheat oven to 375°F.
• Bury shrimp in rice.
• Combine bread crumbs, feta and parsley in a bowl; spread over rice.
• Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

KITTENCAL'S GREEK LEMONY RICE WITH FETA

Steps:

• In a saucepan heat olive oil over medium-high heat.
• Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
• Add in the rice and stir using a wooden spoon for 3 minutes.
• Slowly add in the broth and lemon juice; bring to a boil.
• Reduce heat cover and simmer until the rice is tender (about 20 minutes).
• Remove from heat and stir in the feta cheese (and kalamata olives if using).
• Season with salt and more black pepper if desired.
• Transfer to plate and drizzle the top with more lemon juice if desired.

GREEK TOMATO RICE

Steps:

• Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
• Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.

GREEK RICE PILAF

Steps:

• Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
• Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
• NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
• As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
• Adventures In Greek Cooking.

GREEK MEATBALLS AND RICE SKILLET

Steps:

• In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
• In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
• Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.

WARM GREEK-STYLE RICE SALAD

Steps:

• Cook rice till tender.
• Drain and rinse under hot water.
• Drain again.
• Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
• Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
• Stir to coat.
• Toss along with the rice in a large bowl.
• Garnish individual servings with feta cheese and diced cucumbers.

GREEK-STYLE LAMB WITH RICE

Steps:

• In a large, nonstick skillet, brown the ground lamb with onion and garlic.
• When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
• Stir in tomato puree, water, cinnamon and oregano.
• Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
• Add more water if it seems too thick.
• To serve, mound rice on serving plates and top with lamb mixture.
• To freeze: Combine lamb and rice and put into freezer container.

GREEK FESTIVAL LEMON RICE PILAF

Steps:

• Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
• Add the lemon juice, chicken broth, and salt.
• Cover and simmer for 20 minutes.
• Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

GREEK BROWN RICE SALAD

Steps:

• Combine cucumber, chickpeas, rice, feta, tomatoes, onion, and olives in a bowl.
• Whisk parsley, lemon juice, garlic, basil, and olive oil together in a bowl. Stir dressing into the rice mixture. Season with salt and pepper. Let the salad rest for 1 hour before serving to allow rice to absorb the flavors.

GREEK RICE SALAD

Steps:

• Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
• Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.