Greek Rice Nutrition Facts: Lemon Rice Recipe, Per Serving

Greek-style lemon rice is a savory side made by lightly toasting long-grain rice with olive oil, onion, garlic, and oregano, then simmering it in broth and finishing it with lemon and parsley. Recipes vary from kitchen to kitchen; this version is bright, fluffy, and easy to pair with grilled foods, vegetables, or beans.

Nutrition Facts

One-quarter of this recipe is an estimated serving of about 1 cup (roughly 185 g) cooked rice. It provides approximately 335 calories, 56 g carbohydrates, 6 g protein, 8 g fat, 1 g fiber, and 650 mg sodium per serving. These are estimates, not laboratory-tested values: the rice variety, actual serving size, broth label, and amount of salt can all change the totals. Using unsalted broth and adjusting the added salt are the simplest ways to change the sodium in the finished dish; the lemon, herbs, and rice amounts also affect the calculation slightly.

Ingredients

1 1/2 cups (285 g) long-grain white rice, such as basmati or regular long-grain rice
2 tablespoons (30 ml) olive oil
1/2 cup (75 g) finely chopped yellow onion
2 garlic cloves (about 6 g), finely minced
1 teaspoon (1 g) dried oregano
1/4 teaspoon (0.5 g) ground black pepper
1/2 teaspoon (3 g) fine salt, or less if using salted broth
2 1/4 cups (540 ml) low-sodium chicken or vegetable broth
1 teaspoon (2 g) finely grated lemon zest
3 tablespoons (45 ml) fresh lemon juice, from about 1 large lemon
1/4 cup (15 g) chopped fresh flat-leaf parsley
1 tablespoon (3 g) chopped fresh dill, optional

Instructions

Rinse and prepare the rice. Put the rice in a fine-mesh strainer and rinse it under cool water, moving the grains with your fingers, until the runoff is mostly clear. Let it drain well while you chop the onion, mince the garlic, and measure the remaining ingredients. Rinsing removes loose surface starch, which helps the finished grains stay separate rather than turning sticky.
Soften the onion. Warm the olive oil in a medium saucepan with a close-fitting lid over medium heat. Add the onion and cook for 3 to 4 minutes, stirring now and then, until softened and translucent but not deeply browned. If the onion starts to color quickly, reduce the heat; browned onion can make this delicately flavored rice taste heavier.
Toast the rice and seasonings. Stir in the drained rice, garlic, oregano, pepper, and salt. Cook for about 1 minute, stirring gently so the rice is coated in oil and the garlic becomes fragrant. Avoid letting the garlic turn brown, which can give it a bitter flavor. Toasting the grains briefly adds a lightly nutty note and helps distribute the seasoning.
Simmer until tender. Pour in the broth and stir once to level the rice. Bring the liquid to a gentle boil, then cover the pan and turn the heat to low. Simmer for 16 to 18 minutes without lifting the lid. Check near the end: the liquid should be absorbed and the rice tender. If the center is still firm, add 2 tablespoons (30 ml) hot water, cover again, and cook for 2 to 3 minutes more.
Rest, fluff, and finish. Take the covered pan off the heat and leave it undisturbed for 8 minutes. The rest allows the moisture to settle through the rice. Remove the lid, add the lemon zest, lemon juice, parsley, and dill if using, and fluff gently with a fork. Taste and adjust with a little extra salt or lemon juice before serving warm.

Tips

Measure the broth carefully. The 2 1/4-cup (540 ml) amount is intended for the stated quantity of rinsed long-grain rice. A different rice, a loose lid, or a saucepan that lets out a lot of steam may change how quickly the liquid is absorbed. Keep the lid on during simmering and use the small hot-water adjustment only if the rice is still firm after the listed time.
Choose broth to suit your seasoning. Low-sodium broth gives you more control over salt, while regular broth can make the result saltier than expected. If using regular broth, start with a pinch of added salt, then taste after the rice is cooked and add more only if needed. Vegetable broth makes the dish vegetarian; chicken broth gives it a fuller savory flavor.
Keep the lemon balanced. Add the lemon juice after cooking rather than simmering it with the rice. This keeps the flavor fresh and makes it easier to adjust. Start with the listed 3 tablespoons (45 ml), then add another teaspoon at a time if you prefer a sharper finish. Zest only the yellow outer peel; the white pith underneath can taste bitter.
Use a pot with a well-fitting lid. Steam is part of the cooking liquid, so a lid that leaks can leave the top layer undercooked. If your lid fits loosely, place a clean kitchen towel between the pot and lid only if it can be secured away from the burner and flame; otherwise use a tighter-fitting lid or check the rice near the end and add a little hot water if required.

Serving Suggestions

Serve the rice warm as a side for grilled chicken, lamb, pork, fish, or roasted vegetables. It also works well alongside chickpeas, lentils, or a platter of hummus, cucumber, tomatoes, and olives when you want a meal with several smaller dishes. Because the rice has lemon and herbs already, pair it with simply seasoned mains rather than adding several strongly acidic sauces at once.

For a more substantial plate, spoon the rice into a shallow bowl and top it with roasted vegetables or a portion of beans, then add a little chopped parsley. A spoonful of plain yogurt or crumbled feta can be served alongside, though both will change the nutrition of the meal and add salt. If serving a group, keep the rice covered until it reaches the table so it stays warm and does not dry out.

Variations

Use brown rice: Brown rice needs more liquid and a longer cooking time than the white rice in this recipe, so do not simply follow the same simmer. Use the package directions for the rice-to-liquid ratio and timing, then stir in the lemon and herbs after it is tender. The result will be chewier, earthier, and less fluffy, and its nutrition values will differ from the estimate above.

Make it vegetarian or vegan: Choose vegetable broth and check its label if you are avoiding particular ingredients. The recipe as written contains no dairy or eggs. For a more substantial meatless version, fold in drained, warmed chickpeas after fluffing, or serve them on top so the rice does not become crowded in the pan.

Add vegetables: Stir 1 cup (about 130 g) thawed peas into the rice during the final 2 minutes of simmering, or fold in cooked spinach after the rice has rested. Avoid adding a large amount of raw vegetables to the pot at the start because they release water and can interfere with the rice’s liquid balance. For a stronger herb flavor, add extra parsley or dill at the end rather than cooking it for the full simmer.

Change the citrus and herbs: A small amount of fresh mint can be added with the parsley for a cooler, more aromatic finish. If fresh dill is difficult to find, leave it out rather than replacing it with a large amount of dried dill; dried herbs are more concentrated and have a different texture. Bottled lemon juice can work in a pinch, but it usually tastes less fragrant than fresh juice, so add it gradually and taste.

Storage and Reheating

Rice should not sit at room temperature for an extended period. Transfer leftovers to a shallow container and refrigerate them within 2 hours of cooking, sooner if the room is very warm. Covered and refrigerated, the rice keeps for 3 to 4 days. Cooling it in a shallow layer helps it chill more quickly; do not leave the saucepan on the counter until it has completely cooled.

Reheat only the portion you plan to eat. Add a teaspoon or two of water per cup of rice, cover loosely, and heat in the microwave, stirring once, until steaming throughout. On the stovetop, warm it in a covered pan over low heat with a splash of water, stirring gently. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Discard rice that has been left out beyond the safe refrigeration window rather than trying to make it safe by reheating.

For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw in the refrigerator or reheat from frozen with a little water, covered, until hot throughout and 165°F (74°C). The texture may be a little softer after freezing, but fluffing gently with a fork after reheating helps separate the grains.

Frequently Asked Questions

How many calories are in a serving of Greek rice?
For this recipe, one of four equal servings is estimated at about 335 calories, with approximately 56 g carbohydrates, 6 g protein, and 8 g fat. Treat those figures as a guide rather than an exact label: a larger scoop, a different rice, salted broth, or extra oil will alter the amount. For a closer estimate, weigh the cooked batch and divide it into four equal portions.

Is Greek lemon rice gluten-free?
Rice, olive oil, lemon, and herbs are naturally gluten-free, but packaged broth can contain ingredients or cross-contact warnings that matter to some people. Check the broth label and use a product that fits your needs. The recipe does not require flour or another thickener.

Can I make this rice without rinsing it?
You can, but the finished grains may be stickier because unrinsed rice carries more loose starch on its surface. Rinsing also helps remove surface dust. Drain it well after rinsing so that extra water does not throw off the broth ratio; if you skip rinsing, keep the measurements as written and expect a slightly softer texture.

Why is my rice mushy or still hard?
Mushy rice often comes from excess liquid, frequent stirring, or a lid that is opened repeatedly and disrupts the steam. Rice that remains hard may need a few more minutes because burner strength, pan width, and lid fit vary. If the liquid is gone but the grains are firm, add 2 tablespoons (30 ml) hot water, cover, and cook briefly on low before resting the pan.

Can I prepare Greek rice ahead of time?
Yes. Cook it, cool it promptly in a shallow container, and refrigerate it within 2 hours; keep it refrigerated for 3 to 4 days. Reheat it covered with a small splash of water until it reaches 165°F (74°C), then add a little fresh parsley or lemon if the flavor has mellowed. For the brightest citrus flavor, you can also cook the rice ahead and stir in the lemon juice just before serving.

What kind of rice is best for this recipe?
Long-grain white rice is a reliable choice because it cooks into distinct, fluffy grains and works with the listed liquid and timing. Basmati is another good option and brings its own aroma. Short-grain rice tends to be more clingy, while brown rice requires a different amount of liquid and a longer cook, so adjust the method rather than expecting the same texture and timing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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