Greek Rice

Greek Rice made with long-grain rice, shallots, lemon juice, garlic, and oregano—fluffy, citrusy, and ready in just 30 minutes.

this Recipe

So picture this: it’s a Tuesday, I’m hangry, my pantry looks like a game of culinary Tetris, and I’m standing there trying to figure out what I can make that isn’t toast or scrambled eggs… again. And then I see it—a bag of rice shoved behind a can of chickpeas, next to a bottle of dried oregano I swear I haven’t touched since last summer.

I also had a few lemons (you know the kind that roll around in the crisper drawer and silently judge you), and a wilted bunch of parsley from another recipe I forgot to finish. Somehow, from that totally uninspired fridge moment, Greek Rice was born. And let me tell you—it was a moment of accidental genius.

I didn’t expect much. I was just hungry. But this rice? It came out fluffy, lemony, fresh… and weirdly nostalgic. It reminded me of a meal I had once in a little taverna on the coast of Crete, sitting in the shade, eating something simple and perfect while staring out at the sea. Wild, right? That’s the power of a good side dish.

Why You’ll Love This Greek Rice Recipe?

You know how some side dishes are just… there? Like filler? This isn’t that. Greek Rice brings flavor. It shows up. It’s zesty, herby, and feels way fancier than it is. And yet, it’s made with stuff you probably already have in your kitchen. Lemons, garlic, rice, oregano—simple, but magic when they come together.

And can we talk versatility? This rice goes with literally everything. I’ve served it next to roasted chicken, grilled shrimp, veggie skewers, lamb chops—you name it. It even works as a base for bowls, like rice salad the next day with feta and cucumbers thrown in.

Plus, it cooks in one pan and doesn’t require you to babysit it. That’s a win in my book.

Ingredient Notes:

Every ingredient here brings its own little spark. And if you’ve ever felt intimidated by a “from-scratch” side dish, don’t be. This one’s pretty forgiving—and even better when it’s a little rustic.

• Olive oil – The base. Go extra virgin if you have it. If not, whatever’s in your cabinet works.

• Shallots – Mild and slightly sweet. If you only have an onion, use it! No one’s getting judged here.

• Garlic – Use real cloves, not the jarred stuff (unless it’s 8 p.m. and you’re over it, then I get it).

• Long grain white rice – Basmati or jasmine both work great. Just don’t use short grain unless you want a stickier result.

• Chicken stock – Adds depth. Veggie stock works too.

• Dried oregano – This is the “Greek” in the rice. Earthy, warm, and familiar.

• Lemon juice + zest – The heart and soul of this dish. Fresh is always best.

• Sea salt + black pepper – A little goes a long way.

• Fresh parsley – Bright and peppery. Chop it fine, but don’t stress if it’s not perfect.

How To Make Greek Rice?

Step 1: Start with a sizzle.
Heat your olive oil in a big pan. Once it’s hot but not screaming, toss in the shallots and garlic. You want them soft and golden, not crispy. Give it 4–5 minutes and your kitchen will smell like a Greek vacation.

Step 2: Toast the rice.
Pour in the rice and stir it around. Let it toast for a minute or so—just enough to make it a little nutty. I swear this step adds way more flavor than you’d think.

Step 3: Add the goods.
In goes the chicken stock, lemon juice, oregano, salt, and pepper. Stir it all together. Bring it to a low simmer, then pop a lid on it. This is your cue to walk away. Let it do its thing for 15 minutes.

Step 4: Steam it right.
Once 15 minutes is up, turn off the heat but don’t open the lid! Let it sit for 10 more minutes and steam. This step is the secret to fluffy rice.

Step 5: Fluff and finish.
Uncover, fluff it with a fork, and add lemon zest and parsley. Taste it. Add more salt, lemon, or even a drizzle of olive oil if it needs a little extra something. No rules—just vibes.

Storage Options:

Greek Rice actually holds up really well. I usually double the batch now.

• Fridge: Keeps for 3–4 days in a sealed container.

• Reheat: Microwave with a splash of water, or rewarm in a pan with a drizzle of olive oil.

• Freezer: Honestly, I wouldn’t. The texture gets weird. Just make it fresh. It’s quick!

Variations and Substitutions:

You don’t have to follow every detail. Some of my best batches happened when I didn’t.

• Brown rice or quinoa? Go for it! Just adjust the liquid and cook time.

• No stock? Water + a bouillon cube or spoon of miso paste.

• No lemon? Try a splash of red wine vinegar (it’s not the same, but still tasty).

• Want more bulk? Toss in cooked chickpeas, spinach, or even sautéed mushrooms.

What to Serve with Greek Rice?

Oh, pretty much everything. But if you need ideas:

• Grilled chicken or pork souvlaki – You’re halfway to a backyard taverna.

• Shrimp or salmon – That citrus plays so well with seafood.

• Roasted veggies – Bell peppers, zucchini, eggplant… all dreamy.

• Feta + olives + tomatoes – Hello, Mediterranean bowl.

• Lamb burgers or kofta – This rice will soak up all that juicy goodness.

Frequently Asked Questions:

Can I make it in a rice cooker?
Yep! Just sauté the garlic and shallots first, then dump everything into the cooker. Let it do the work.

Does this work with pre-cooked rice?
Sort of. You can sauté everything and mix it into warm rice, but it won’t be quite the same. Still good in a pinch!

Can I make it dairy-free/vegan?
It already is! Just use veggie stock if you’re skipping the chicken version.

So there you have it—Greek Rice, in all its lemony, fluffy, herby glory. Whether you’re pairing it with grilled chicken on a Tuesday or just spooning it out of the pan while standing barefoot in the kitchen (yep, I’ve been there), this recipe is the kind that sticks around.

Try it, tweak it, and tell me how you served it. Did your picky eater surprise you? Did you throw feta on it? Was it one of those meals that felt like more than the sum of its parts? I’d love to hear your take.

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Greek Rice

Cook Time 30 minutes mins

Total Time 30 minutes mins

This Greek Rice recipe features fragrant long-grain rice infused with lemon, garlic, oregano, and fresh parsley. A perfect Mediterranean side dish ready in under 30 minutes, pairing beautifully with grilled meats, seafood, or vegetables.

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2 Servings

Ingredients

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• 1 tablespoon olive oil
• 4 shallots thinly sliced
• 2 garlic cloves finely chopped
• 1 cup long-grain white rice
• 1 teaspoon dried oregano
• 1 pinch sea salt
• 1 pinch freshly ground black pepper
• 6 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 2 cups chicken stock or vegetable stock for vegetarian option
• ¼ cup finely chopped fresh parsley

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Instructions

 

Sauté Aromatics

1. In a large skillet or saucepan, heat the olive oil over medium heat. Once the oil is hot, add the shallots and garlic. Cook for approximately 4 minutes, stirring occasionally, until the shallots are soft and translucent and the garlic is fragrant and golden, taking care not to burn it.

Toast the Rice

1. Add the long-grain white rice to the pan. Stir gently to coat each grain in the aromatic oil mixture. Cook for 1 minute, allowing the rice to lightly toast and absorb the flavors.

Simmer the Rice

1. Carefully pour in the chicken stock. Add the dried oregano, lemon juice, salt, and black pepper. Stir to combine. Bring the mixture to a gentle simmer. Once simmering, cover the pan with a tight-fitting lid and reduce the heat to low. Cook undisturbed for 15 minutes.

Steam the Rice

1. After 15 minutes, turn off the heat but keep the lid on. Let the rice rest and steam for an additional 10 minutes to finish cooking evenly.

Fluff and Garnish

1. Remove the lid and gently fluff the rice using a fork. Stir in the lemon zest and fresh parsley. Adjust seasoning with additional lemon juice, salt, or pepper if desired. Serve warm.

Notes

To ensure this Greek Rice is gluten-free, use certified gluten-free chicken stock (as some brands may contain hidden gluten or thickeners). All other listed ingredients are naturally gluten-free. No substitutions are necessary beyond verifying the stock’s gluten-free certification.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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