Calories in Greek Rice: Lemon-Herb Recipe and Serving Size

Greek rice is a lemony, herb-flecked pilafi made by cooking long-grain rice with onion, olive oil, and broth, then finishing it with fresh herbs. This version makes six side-dish servings and contains an estimated 225 calories per serving, with the exact count depending on your ingredients and portion size.

Greek rice has many family and regional variations rather than one fixed formula; some versions include vegetables, tomato, or different herbs. The recipe here keeps the flavors simple so the rice works alongside grilled food, roasted vegetables, or a weeknight main.

Ingredients

1½ cups (285 g) long-grain white rice
2 tablespoons (30 ml; about 27 g) olive oil
1 small yellow onion, finely diced, about 1 cup (150 g)
2¼ cups (540 ml) low-sodium chicken or vegetable broth
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
1 teaspoon finely grated lemon zest, from about 1 lemon
½ teaspoon (3 g) fine salt, or to taste; use less if your broth is salted
¼ teaspoon (0.5 g) freshly ground black pepper
1 small bay leaf
¼ cup (10 g) chopped fresh flat-leaf parsley
2 tablespoons (2 g) chopped fresh dill
1 tablespoon (4 g) chopped fresh oregano leaves, or 1 teaspoon (1 g) dried oregano

Instructions

Rinse and prepare the ingredients. Put the rice in a fine-mesh strainer and rinse under cool running water, rubbing the grains gently with your fingers, until the water runs mostly clear. Drain thoroughly for a couple of minutes. Dice the onion, zest and juice the lemon, and chop the herbs. Rinsing removes loose surface starch, helping the cooked grains stay separate rather than turning gluey.
Soften the onion. Set a medium saucepan with a tight-fitting lid over medium heat. Add the olive oil and diced onion. Cook for about 3 minutes, stirring occasionally, until the onion is softened and translucent but not browned. If it starts to color quickly, lower the heat; browned onion can make this delicate rice taste more deeply toasted than intended.
Toast the rice. Stir in the drained rice and cook for 2 minutes, stirring so the grains are coated in oil. Add the salt, pepper, and bay leaf. Toasting briefly gives the rice a lightly nutty aroma and helps distribute the seasonings. Keep the pan moving and do not let the rice or onion stick to the bottom.
Add the broth and simmer. Pour in the broth and stir once to distribute the rice. Bring it to a gentle boil, then immediately reduce the heat to low and cover the pan. Simmer for 18 minutes without lifting the lid or stirring. A steady, low simmer matters: vigorous boiling can make the liquid evaporate before the rice cooks through, while frequent lid lifting releases the steam the grains need.
Rest the rice. Remove the covered pan from the heat and let it stand for 10 minutes. Do not skip this pause; it allows moisture to finish distributing through the rice and makes the grains easier to fluff. If a little liquid remains, the covered rest usually lets the rice absorb it.
Finish with lemon and herbs. Remove the lid and bay leaf. Add the lemon juice, lemon zest, parsley, dill, and oregano. Fluff gently with a fork, lifting from the bottom without mashing the grains. Taste and adjust the salt, pepper, or lemon. Serve warm, or keep the pan covered briefly while you finish the rest of the meal.

Tips

Measure the liquid carefully. The ratio here is 1½ cups rice to 2¼ cups broth. If you use a different rice or a brand with different package directions, the amount of liquid and cooking time may need adjustment. Avoid adding extra broth just because the surface looks dry before the full simmer is over; steam is doing much of the cooking.
Use fresh herbs when available. Parsley, dill, and oregano give the rice a bright, savory finish. If fresh dill is unavailable, leave it out or use a small pinch of dried dill; dried herbs are more concentrated, so add them sparingly. Dried oregano is already included as an alternative, but fresh parsley is best added after cooking.
Keep the heat low and the lid on. A pan that bubbles hard can scorch the bottom while leaving the top grains firm. Use the smallest burner that can maintain a gentle simmer, and resist stirring during the covered cook. If your lid does not fit tightly, place a clean kitchen towel over the pan before setting on the lid, keeping the towel well away from the burner.
Adjust salt for the broth. Low-sodium broth makes seasoning easier to control. If using regular broth, start with less salt than listed and taste after adding the lemon and herbs. Lemon can make the rice taste livelier, but it does not replace salt, so make final adjustments gradually.

Serving Suggestions

Serve Greek rice warm as a side with grilled chicken, lamb, pork, or fish, or pair it with a platter of roasted vegetables and a simple salad. Its lemon and herbs complement savory mains without needing a heavy sauce. A spoonful of rice also works under grilled vegetables or alongside beans for a meat-free plate. For a family-style meal, bring the covered saucepan to the table and fluff the rice just before serving so the herbs stay fragrant.

The calorie estimate is for the rice as written, divided into six equal portions. One serving is roughly ¾ cup cooked, although the final yield varies with the rice and how much moisture evaporates. The estimate is about 225 calories per serving: most come from the rice and olive oil, with smaller amounts from the onion, broth, and herbs. It is an approximation based on typical ingredient values, not a laboratory analysis. Using more oil, a richer broth, or a larger scoop will raise the calories; reducing the oil or making smaller portions will lower the amount in each serving. Feta, added vegetables, or any protein served with the rice are not included in that estimate.

Variations

Make it vegetarian. Use vegetable broth instead of chicken broth. Choose a flavorful broth, since the rice absorbs its taste; check the salt level before adding the full amount listed. The calorie difference is usually small but depends on the specific broth.

Add spinach. Stir 2 cups (60 g) baby spinach into the hot rice after the resting time, then cover for 2 minutes until wilted before adding the herbs. The leaves release some moisture, so avoid adding extra broth. Chopped frozen spinach can also work if it is thawed and squeezed dry first.

Finish with feta. Crumble ¼ cup (about 38 g) feta over the rice at the table for a salty, creamy contrast. Feta is optional and will increase the calories per serving; the amount varies by brand. Add it at the end rather than simmering it with the rice.

Use brown rice. Brown rice needs more liquid and a longer cook than the white rice in this recipe, so do not swap it in using the same timing. Follow the package guidance for the rice-to-liquid ratio and simmer time, then add lemon and fresh herbs after resting. The texture will be chewier and the calories per serving can differ depending on the amount of oil and the final yield.

Make it tomato-rich. For a different Greek-style pilafi, stir in ½ cup (120 g) finely chopped ripe tomato with the broth, reducing the broth slightly if the tomato is very juicy. The result will be softer and more savory, with less of the clean lemon flavor of the main recipe. Taste before adding more salt because both broth and tomato can affect seasoning.

Storage and Reheating

Transfer leftover rice to a shallow airtight container and refrigerate it within 2 hours of cooking. Keep it refrigerated for 3–4 days. Cooling it in a shallow container helps it chill more evenly than leaving a full warm saucepan on the counter. Do not leave cooked rice at room temperature for an extended period, and discard it if it has been left out beyond the two-hour window.

For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator or reheat from frozen with a splash of water or broth. Reheat only the portion you plan to eat, stirring partway through so it warms evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. On the stovetop, warm the rice covered over low heat with a tablespoon or two of water per serving, fluffing once hot. In a microwave, cover loosely, heat in short intervals, and stir between intervals. Add a fresh squeeze of lemon or a little chopped parsley after reheating to refresh the flavor.

Frequently Asked Questions

How many calories are in Greek rice?
This recipe has an estimated 225 calories per serving when divided into six portions of about ¾ cup each. The figure includes the listed rice, olive oil, onion, broth, lemon, and herbs. Portion size and ingredient brands can change the total, and toppings such as feta are not included.

Is Greek rice the same as spanakorizo?
No. Greek rice is a broad description that can refer to several rice preparations, including lemon-and-herb pilafi like this one. Spanakorizo is a Greek spinach-and-rice dish, commonly cooked with spinach and often tomato or herbs. Recipes vary, but spinach is a defining ingredient in spanakorizo.

Can I make this recipe with basmati rice?
Yes, basmati is a long-grain rice and can work, though its fragrance and cooking needs may differ from standard long-grain white rice. Check the package directions and begin checking for doneness near the end of the stated simmer. Keep the lid on as much as possible, and allow the covered rest before fluffing.

Why did my rice turn mushy?
Common causes are too much liquid, stirring while the rice simmers, or cooking it at a boil that is too vigorous. Measure the broth, use a tight-fitting lid, and leave the rice undisturbed during the covered cook. Rinsing the rice also removes loose starch that can make the finished grains sticky.

Can I prepare Greek rice ahead of time?
Yes. Cook it, cool it promptly in a shallow container, and refrigerate it within 2 hours. Reheat it to 165°F (74°C) before serving, adding a little water or broth to loosen the grains. For the brightest flavor, add a small amount of fresh lemon juice or herbs after reheating.

Can I leave out the lemon?
You can, but lemon is a central flavor in this particular version. If you do not have a fresh lemon, use 2 tablespoons (30 ml) bottled lemon juice and omit the zest; the rice will still taste tart but will lack some of the fresh citrus aroma. Taste before adding the full amount if your bottled juice is especially sharp.

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