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This Greek Lemon Dill Rice goes with just about anything! Whether it’s served with lemon and oregano chicken or a tender, fall-apart lamb shoulder, this is the side dish to make. The rice is cooked with onion and garlic in chicken stock infused with fresh lemon juice, before fresh parsley and dill are stirred through. It’s zesty and fresh and is one of my go-to sides, particularly when I’m entertaining.

Greek Lemon Dill Rice
Next time you cook a dish with Mediterranean flavours, try serving it with this delicious rice, which is cooked in chicken stock and flavoured with lemon, dill and parsley.

What can I serve with Greek Lemon Dill Rice?

Try my Greek Baked Chicken, Lamb Shoulder or Lemon and Oregano Chicken. It also works great as a side dish for Mediterranean spreads that include hummus, tzatziki and pita bread.

Can I use a different type of rice?

Yes, you can substitute basmati rice with other types of rice like jasmine, long-grain or even brown rice. Keep in mind that different rice types may require different cooking times and amounts of liquid. For example, brown rice may need more liquid and a longer cooking time (30–35 minutes). If the brown rice is still firm at the end of the cooking time, add an additional 60 ml (¼ cup) of stock and continue cooking for an additional 5–10 minutes or until the rice is cooked through.

Greek Lemon Dill Rice
This rice is first fried in onion and garlic to impart a delicious
Greek Lemon Dill Rice

Greek Lemon Dill Rice

Author: Nicole
5 from 1 vote
“I made this alongside some creamy dill salmon and miso asparagus. OMG! So good!”
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Greek Lemon Dill Rice is an easy-to-prepare and delicious side dish, where tender basmati rice is simmered with fresh lemon juice and chicken stock. It’s the perfect side for many Mediterranean dishes.
Prep 3 minutes
Cook 17 minutes
Total 20 minutes
Servings: 4

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 brown onion, finely diced
  • 1 tsp freshly minced garlic
  • 400 g (2 cups) basmati rice, washed and drained
  • 1 lemon, juiced and zested
  • 500 ml (2 cups) chicken or vegetable stock
  • ½ tsp sea salt flakes
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 tbsp finely chopped fresh dill
  • Lemon wedges, to serve

Instructions

  • Cook the onion and garlic – Heat the olive oil in a medium saucepan over medium–low heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened and fragrant. 
  • Add the rice and other ingredients – Stir the rice through, then immediately add the lemon juice, chicken stock and salt. Bring to a rolling boil, then reduce the heat immediately to low and cook, covered, for 12–14 minutes until small pits begin to appear on the surface of the rice and all the liquid has been absorbed. Allow to stand, covered, for 10 minutes before uncovering and fluffing the rice with a fork. 
  • Serve – Stir through the lemon zest, parsley and dill. Serve immediately with an extra squeeze of lemon.

Nutrition information

Nutrition Facts
Greek Lemon Dill Rice
Amount per Serving
Calories
521
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
4
mg
1
%
Sodium
 
485
mg
21
%
Potassium
 
371
mg
11
%
Carbohydrates
 
92
g
31
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
11
g
22
%
Vitamin A
 
263
IU
5
%
Vitamin C
 
30
mg
36
%
Calcium
 
56
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Make ahead

Prepare as per the recipe and refrigerate in an airtight container for up to 48 hours prior to reheating and serving. For best results, stir through the herbs after reheating and just before serving.

Leftovers

Refrigerate in an airtight container for up to 2 days. 

Tried this recipe?

Let us know how it was!
Course Sides
Cuisine Greek