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Greek Lemon Rice

  • Yield: 6 servings 1x


  • 1 cup uncooked long grain rice
  • 1/2 medium yellow onion (chopped)
  • 1 clove garlic (minced)
  • 1/4 cup orzo pasta (uncooked)
  • 1 medium lemon (juice)
  • 1 medium lemon (zest)
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1 tsp dill weed (or dill paste)
  • 1 large handful fresh parsley (chopped)
  • 2 tbs olive oil


  1. Wash the rice well and then soak it for about 15 minutes in enough cold water to cover the rice by 1 inch.
  2. Drain well.
  3. Heat olive oil in a large saucepan with a lid until the oil is shimmering but not smoking
  4. Add the onions and cook for about 3-4 minutes until translucent.
  5. Add the garlic and the orzo.
  6. Toss while cooking until the orzo has gained some color.
  7. Add the rice and toss to coat.
  8. Add the lemon juice and broth.
  9. Bring the liquid to a rolling boil, then turn the heat to low.
  10. Cover and let cook for about 20 minutes or until the rice is done.
  11. Remove the rice from the heat.
  12. Leave it covered and do not disturb for about 10 minutes
  13. Uncover and stir in parsley, dill, and lemon zest.
  14. You can garnish the top with slices of lemon.


Source:  The Mediterranean Dish

  • Category: Side Dish
  • Cuisine: Mediterranean


  • Serving Size: 1 cup
  • Calories: 182
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