If you’re looking for an easy side that feels a little special but doesn’t take hours, this Greek lemon rice pilaf might be just right. It has bright lemon, fresh dill, and a sprinkle of feta that adds a cozy, homey vibe to any meal.
The Story Behind This Recipe
I stumbled on this lemon rice pilaf a few years ago when I wanted something quick to go alongside a simple roast chicken. It’s one of those recipes that’s easy to make with pantry staples, but the lemon and dill really make it pop in a subtle, fresh way.
What I like about it is how adaptable it is. I often make it with white rice because that’s usually what I have on hand, but it’s just as good with brown rice if you prefer something heartier. The key is getting the lemon bright enough without making it sour, so I usually zest the lemon and then add just the right amount of juice to keep things balanced.
Feta cheese is my favorite finishing touch here. It melts slightly into the warm rice, giving you little bursts of creamy saltiness. If you’re not a big fan of feta, it’s fine to omit it, though I’d recommend at least a sprinkle of some other tangy cheese or maybe toasted pine nuts for texture.
This pilaf has become my go-to when I want a side that isn’t necessarily traditional mashed potatoes or steamed veggies. Whether it’s a weeknight dinner or a small weekend gathering, it feels like something a little thoughtful without the fuss. Plus, it reheats nicely if you have leftovers, which is always a bonus in my kitchen.
Cuisine: Greek
Course: Side Dish
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 tablespoons fresh dill, chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Step 1. Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
- Step 2. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Step 3. Add the rice and toast it in the pan for about 2 minutes, stirring often so it doesn’t brown too much.
- Step 4. Pour in the broth, lemon zest, and juice. Add a pinch of salt and pepper, then bring to a boil.
- Step 5. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed.
- Step 6. Remove from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork.
- Step 7. Stir in the chopped dill and crumbled feta cheese gently. Taste and adjust seasoning if needed before serving.
Tips for Success
- Use good quality broth for the best flavor – homemade or low-sodium store-bought works well.
- Don’t skip letting the rice rest off heat; it helps the steam finish cooking the grains evenly.
- If you like more lemon brightness, add a little more juice just before serving rather than during cooking.
- Fresh dill makes a huge difference here since dried dill loses its punch after cooking.
- For a nuttier flavor, toast the rice a little longer at the start but watch it carefully so it doesn’t burn.
Variations & Substitutions
- Swap the feta for goat cheese for a creamier texture.
- Add toasted pine nuts or slivered almonds on top for crunch.
- Use brown rice but increase cooking time to about 40-45 minutes and broth to 2 1/2 cups.
- Throw in some frozen peas during the last 5 minutes of cooking for a pop of color and sweetness.
- Replace dill with fresh parsley or mint if you want a different herb twist.
