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Learn the secret to making restaurant-style Lemon Rice Pilaf at home. It’s always perfect: tender, full of flavor, and never sticky. Enjoy Lemon Rice Pilaf on the size of roasted chicken, kebabs, gyros, shrimp, and delicate fish, or make some to stash in the freezer for future meals.
Meggan’s notes
If you’re craving chewy, flavorful Lemon Rice Pilaf at home, this is the perfect tutorial for you. As a classically-trained chef, I’ve made rice pilaf all the possible ways it can be made. I’ve settled on this method, with these ingredients for perfect Lemon Rice Pilaf that is easy to make and easy to freeze.
The secret to perfect Lemon Rice Pilaf is to use chicken broth instead of water for cooking the rice, and add fresh lemon zest and juice. Follow a standard pilaf-style method where you toast dry rice in oil (I add onions at this step, too). Finally, cover the pot and steam the rice on the stove until it’s tender and infused with flavor.
Table of Contents
Lemon Rice Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Olive oil: Or substitute clarified butter. I love the rich taste of pure butter fat, and it add a lovely color to the rice, too.
- Rice: Any long-grain rice works. I love using fragrant white rice, like basmati or jasmine. Stay away from short-grain rice, which can get too glutinous and stick together. If you’d rather make a brown rice pilaf, just adjust your cooking time according to the cooking instructions for the variety of rice you’re using. Brown rice takes considerably longer to cook.
- Lemon juice and zest: The key to the lovely brightness in this dish. Zest your lemon first, then juice it.
- Salt
- Bay leaf
- Chicken broth
- Onion
- Garlic
How to make Greek Lemon Rice
- In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
- Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
- Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
- Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.
Lemon Rice Recipe Tips
- Yield: This recipe makes 4 cups of Lemon Rice Pilaf.
- A tight-fitting lid: Make sure your skillet has a lid that fits well, to trap in the steam and let the rice cook properly. Too loose, and you’ll lose the moisture before the rice is done.
- More mix-ins: Elevate your pilaf with pine nuts, pistachios, or roasted almonds, chopped scallions, or roasted garlic.
Storing Greek Rice Pilaf
Store leftovers covered in the refrigerator for up to 4 days.
Freezer
Cooked rice freezes like a dream! Cool, divide into portions, and add to freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator or defrost in the microwave.
Recipe FAQs
Yes, you sure can! Start the rice on the stove by cooking the onions and toasting the rice in a skillet, up through step 2 in the recipe card. Then transfer the rice to your rice cooker, add the lemon zest and juice, bay leaf, broth, and set to COOK. When finished, allow the rice to sit in the cooker for 10 minutes before serving.
Favorite mains for Lemon Rice Pilaf
Chicken and Turkey Recipes
How to Make Rotisserie Chicken
Italian Recipes
Chicken Milanese
Fish and Seafood Recipes
Baked Salmon
Fish and Seafood Recipes
Grilled Shrimp on Skewers
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Greek Rice Pilaf
Ingredients
- 2 tablespoons olive oil
- 1 cup onion peeled and minced (about ½ medium)
- 1 cup white rice long-grain, jasmine, or basmati (see note 1)
- 1 clove garlic minced
- 1 teaspoon lemon zest (see note 2)
- 1 tablespoon lemon juice
- 1 cup chicken broth or vegetable broth
- 1 bay leaf
- 1/2 teaspoon Salt
Instructions
- In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
- Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
- Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
- Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.
Recipe Video
Notes
- Rice: Any long grain rice works. I love using a fragrant white rice, like basmati or jasmine. Stay away from short grain rice, which can get too glutinous and stick together. If you’d rather make a brown rice pilaf, just adjust your cooking time according to the cooking instructions for the variety of rice you’re using. Brown rice takes considerably longer to cook.
- Lemon juice and zest: The key to the lovely brightness in this dish. Zest your lemon first, then juice it.
- Yield: This recipe makes 4 c. of Lemon Rice Pilaf.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Cooked rice freezes like a dream! Cool, divide into portions, and add to freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator or defrost in the microwave.
Love it, but it has an error. It needs 2 cups of broth, not 1.
Hi BF, so glad you loved it! Sounds like your heat was too high. Happy you were able to add more broth so your pilaf came out right. Take care! – Meggan
Hello Meggan I have this problem with any kind of pasta noodles I cook they always want to stick together do you have any tips for me I hope so Wendy Huntsville AL
Hi Wendy, thank you so much for writing! I stir the pasta often while cooking to make sure it doesn’t stick together, and make sure to drain well and not allow the noodles to sit too long. I hope this helps! – Meggan
This recipe was awesome. I wasn’t sure like other commenters here about the water amount, but I trusted Meggan’s instructions. I did add some dill and oregano (1/2 tsp each of dry) and all the juice from 1/2 of the lemon and some freshly chopped up mint. Wow! I’ll be sharing this recipe to friends!
Thank you for trusting my recipe, FatCatAnna! I’m so glad you enjoyed it! Take care – Meggan
I’ve never seen a rice pilaf recipe with a one to one ratio of rice to liquid. Please explain how this works.
Hi Maxine, thank you for your question! For this pilaf, the rice absorbs the liquid without being fully submerged in it, yielding a slightly drier rice and more separate grain texture. Please write again with any more questions. Take care! – Meggan
Easy and very very delicious! We had it with kabobs and it was the perfect side! Thank you!
You’re welcome, Phyllis! Sounds delicious! – Meggan
I had to add way more broth. It only half cooked the rice and I added mushrooms 😊
Hi Alexis, mushrooms sound like a delicious addition! Its possible your heat may have been a little too high, glad you were able to add more broth to the pilaf. Thank you and take care! – Meggan
Really good! I had to add more liquid, 1/2 cup. I served with blackened rock fish and mango salsa. Perfect pairings.
Glad you enjoyed Dolly! – Meggan
We just had this last night. I tweaked it by adding a bit more broth and then some Greek seasonings (dill, mint, oregano) extra garlic & lemon. It was so good! Everyone in the house has separate allergies & this amazingly suited everyone!
Thank you for posting such a solid base recipe, I can see us using this in many ways.
xoxo
Hi Jen, thanks! I’m so glad you all liked it. – Meggan
I have made this at least a dozen times now, with either ghee or olive oil depending on my mood. It is phenomenal every time! The rice is lemony without being overwhelming and has that buttery taste of rice pilaf even when cooked with olive oil. It’s my go-to when making “fancy” rice. I’ve even subbed red onion when it was all I had on hand and it didn’t make a difference in flavor – it was just pink instead of yellow. Thank you for sharing this recipe, it is a favorite and a staple in our house!
Thank you Alexa, I’m so glad you love it. Those variations sound great! – Meggan