Best 2 My Moms Greek Lemon Rice Recipes

Embark on a culinary journey to the heart of Greek cuisine with our collection of authentic lemon rice recipes. Delight your taste buds with the vibrant flavors of Greece, expertly blended in each dish. Discover the classic "My Mom's Greek Lemon Rice," a timeless family recipe passed down through generations. This aromatic rice pilaf is infused with the zesty brightness of lemon, complemented by the earthy notes of dill and the subtle warmth of chicken broth.

Dive into the vibrant "Greek Lemon Rice with Orzo," a delightful twist on the traditional recipe. This dish combines the delicate texture of orzo pasta with the tangy flavors of lemon and herbs, creating a harmonious balance of flavors and textures.

For a vegetarian delight, explore the "Vegan Greek Lemon Rice," a flavorful and satisfying dish that showcases the versatility of plant-based ingredients. This recipe bursts with the same zesty lemon and herb flavors, using vegetable broth to create a rich and savory base.

Experience the simplicity and elegance of "Greek Lemon Rice with Peas," a dish that celebrates the freshness of seasonal ingredients. The vibrant green peas add a pop of color and a touch of sweetness, perfectly complementing the tangy lemon and fragrant herbs.

Indulge in the aromatic "Greek Lemon Rice with Shrimp," a seafood lover's delight. Succulent shrimp are sautéed in a flavorful blend of lemon, garlic, and herbs, then combined with fluffy rice for a delightful and satisfying meal.

With detailed instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. Immerse yourself in the vibrant flavors of Greece and create a culinary masterpiece in your own kitchen.

Here are our top 2 tried and tested recipes!

GREEK LEMON RICE RECIPE

Greek Lemon Rice Recipe image

Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.

Provided by The Mediterranean Dish

Categories Side Dish

Time 45m

Number Of Ingredients 10

Ingredients

2 cups long grain rice (uncooked)
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/2 cup orzo pasta
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Large handful chopped fresh parsley
1 tsp dill weed (dry dill)

Steps:

Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg

MY MOM'S GREEK LEMON RICE

My Mom's Greek Lemon Rice image

This was the Greek lemon rice that I grew up on. It's simple and flavorful. I hope you all enjoy it.

Provided by BlutoNYC

Categories Side Dish Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 6

Ingredients

½ stick butter
2 cups converted long-grain white rice
1 (32 fluid ounce) container chicken broth
½ lemon, juiced
1 teaspoon salt
3 bay leaves

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.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.7 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 579.6 mg, Sugar 0.5 g

Tips:

Use high-quality rice: Long-grain rice, such as basmati or jasmine, works best for this recipe. It cooks up fluffy and separate, and has a nice nutty flavor.
Rinse the rice before cooking: This removes the starch from the rice, which helps to prevent it from sticking together.
Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It has a fruity, peppery flavor that complements the lemon and herbs.
Don't overcrowd the pan: When cooking the rice, make sure that it is spread out in a single layer in the pan. This will help it to cook evenly.
Use a tight-fitting lid: When cooking the rice, make sure that the pan is covered with a tight-fitting lid. This will help to keep the steam in and prevent the rice from drying out.
Let the rice rest before serving: After the rice is cooked, let it rest for 5 minutes before serving. This will help the rice to absorb all of the flavors.

Conclusion:

This Greek lemon rice is a delicious and versatile side dish that can be served with a variety of main courses. It is also a great way to use up leftover rice. The rice is cooked in a flavorful broth made with lemon, garlic, and herbs, and it is then topped with a tangy lemon-herb sauce. This dish is sure to please everyone at your table.