This delicious Lemon Herb Rice Pilaf is difficult to stop eating! It’s my favourite base for a Greek souvlaki bowl or as a delicious side to any Mediterranean meal.
Table of contents
I love a good pilaf. I personally feel like it’s the BEST way to enjoy rice. It’s light and fluffy and features a bunch of fresh aromatics and spices.
In my grand search for a perfect side/base for a souvlaki bowl, I wanted something that tasted incredible on its own while also complimenting anything paired with it. This recipe has just enough zest and spice to stand out – but not so much that it’s overbearing.
About Pilaf
Pilaf has ancient origins in Persian cooking – spreading through Europe, Asia, and the Middle East – and becoming a well known and versitale method for making rice.1
Pilaf is both a dish and a technique. To create a traditional pilaf, the rice must have as much starch removed as possible to create a light and fluffy rice (which we skip in this recipe and it’s still delicious!). It should not be clumpy or sticky. Long-grain rice should be used and toasted in oil or butter prior to cooking in broth or water.
Many substitutions and additions can be made to modify a basic pilaf; but the fundamentals of rinsing, toasting, and fluffing the rice remains a recognized standard.
If you’re feeling up for the extra step – feel free to rinse your rice in a fine mesh colander until the (cool) water runs clear. Let it drain before using.
Tips for Success
- Toast the rice. This is NOT optional if you want a fluffy pilaf. By toasting the rice in fat it not only prevents sticking, but develops more flavour and keeps the rice grains separate while cooking.
- Sauté the onions until soft. If your onions do not soften (they turn translucent or lightly golden), their flavour will be too strong and harsh, same thing if you burn or brown the onion. As they cook gently, they will soften and sweeten.
- Bloom the spices. Add the spices to the dish before the liquid. The fats “wake up” the spices – giving it a better aroma and flavour.
- Do not stir after adding liquid. Stirring will release starch and can make your pilaf sticky.
- Rest the rice. Once the rice is cooked, let it rest (undisturbed) for 5-10 minutes. This allows the rice to finish cooking, rice grains plump up evenly, and prevents stickiness.
Why You’ll Love This Recipe
- Great as a stand-alone side dish or as a base for a Greek or Souvlaki Bowl. It compliments everything it’s paired with!
- Easily made vegan/vegetarian by substituting rich vegetable broth (McCormick makes a great vegan “chicken” bouillon) or even water!
- Full of bright, aromatic herbs for incredible flavour.
- Easy to make and great for meal prep.
- Make a half batch or full depending on your needs. If you decide to half the recipe (serves 4 as side), use 1.5 cups of broth.
What to Enjoy with Greek Rice Pilaf
- Greek salad as a side
- Lamb, beef, or chicken souvlaki
- Greek Tzatziki
How to Make Lemon Herb Rice Pilaf
Step 1 – Soften the onions
Heat 3 tbsp of extra-virgin olive oil over medium-low in a medium saucepan (with a lid). Add in 1 finely chopped onion, cooking until softened and translucent (about 3-5 minutes).
Step 2 – Toast the rice
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant before adding 2 cups of long grain white rice. Toast the rice, stirring frequently, until the rice turns white and pearly. Take care not to burn the rice, onion, or garlic (2 minutes).
Step 3 – Add the aromatics and broth
Once the rice is toasted, stir in 1 tsp of lemon zest, oregano, dill, and 2 tsp fine sea salt (less if not using low-sodium broth). Stir well and cook for 30 seconds until the spices are fragrant before adding in 2 ¾ cups low-sodium chicken broth. Do not stir.
Step 4 – Cook and steam the rice
Bring the rice to a simmer, then cover with a lid and reduce the heat to the lowest setting. Cook for 15 minutes. Remove from heat and let it rest for 10 minutes without removing the lid.
Once the rice has rested, remove the lid and fluff the rice with a fork and stir in 1 tbsp of lemon juice. Adjust salt to taste and serve.
Enjoy!
Lemon Herb Rice Pilaf
Ingredients
Equipment
Method
- Heat the oil over medium-low in a medium saucepan (with a lid). Add the onion, cooking until softened and translucent (about 3-5 minutes).
- Add the garlic and cook for 30 seconds until fragrant before adding the rice. Toast the rice, stirring frequently, until the rice turns white and pearly. Take care not to burn the rice, onion, or garlic (2 minutes).
- Once the rice is toasted, stir in the lemon zest, oregano, dill, and salt. Stir well and cook for 30 seconds until the spices are fragrant before adding in the chicken broth. Do not stir.
- Bring the rice to a simmer, then cover with a lid and reduce the heat to the lowest setting. Cook for 15 minutes. Remove from heat and let it rest for 10 minutes without removing the lid.
- Once the rice has rested, remove the lid and fluff the rice with a fork and stir in 1 tbsp of lemon juice. Adjust salt to taste and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Adapted from RecipeTin Eats
