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Just a handful of ingredients and about 30 minutes—that’s all you need to whip up this vibrant Greek Rice side dish bursting with fresh herbs, briny olives, and creamy feta cheese.
This Greek Rice pilaf recipe brings the warmth of Mediterranean kitchens right into your home. It’s hearty yet light, vegetarian-friendly, and dances with zesty lemon notes—perfect for summer barbecues, cozy weeknight dinners, or any festive gathering. As a 50-year-old food blogger who’s spent countless evenings stirring pots on my grandmother’s stove, I promise this recipe will soon become a go-to for family and friends.
Why You’ll Love This Recipe
• Ready in under 30 minutes—no all-day simmering required
• Vegetarian and naturally gluten-free—everyone’s invited
• Uses pantry staples and easy swaps (brown rice, quinoa, or couscous!)
• Vibrant Mediterranean flavors with herbs, olives, and feta cheese
• Perfect for meal prep—stays fresh in the fridge up to 5 days
• Great side dish for grilled meats, fish, or as a standalone salad
• Bright lemon and garlic notes—simple yet satisfying
• Customize it with seasonal veggies or protein for extra flair
Ingredients
• 1½ cups long-grain white rice (or brown rice for nuttiness)
• 2 tablespoons extra-virgin olive oil (Greek brands like Iliada)
• 1 medium yellow onion, finely chopped (Vidalia or sweet)
• 3 cloves garlic, minced (fresh is best—avoid jarred garlic)
• 1 lemon, zest and juice (choose firm, unwaxed lemons)
• 3½ cups vegetable broth (low-sodium or homemade)
• ½ cup pitted Kalamata olives, halved (or green olives for milder taste)
• ½ cup crumbled feta cheese (full-fat for creaminess)
• 2 tablespoons chopped fresh parsley (flat-leaf)
• 1 tablespoon chopped fresh dill (optional, for extra aroma)
• 1 teaspoon dried oregano (preferably Greek oregano)
• Pinch of sea salt and a few grinds of black pepper
(Substitutions: Swap feta for goat cheese; use thyme/herbes de Provence instead of dill; chicken broth works too.)
Directions
1. Heat the Olive Oil: Warm the olive oil in a medium saucepan over medium heat until it shimmers—about 1 minute.
2. Sauté Aromatics: Add onion and cook, stirring, until soft and translucent (4–5 minutes). Toss in garlic, oregano, and a pinch of salt, then stir for another 30 seconds until fragrant.
3. Toast the Rice: Stir rice into the pan so each grain is coated in oil and aromatics—this builds nutty flavor. Cook for 2 minutes, stirring constantly.
4. Add Broth & Lemon: Pour in the vegetable broth, lemon zest, and half the lemon juice. Bring to a gentle boil.
5. Simmer Gently: Reduce heat to low, cover, and simmer for 15–18 minutes (white rice) or 40–45 minutes (brown rice), until liquid is absorbed. Resist the urge to peek too often—steam’s your friend here.
6. Fluff & Finish: Turn off heat and let rice rest, covered, for 5 minutes. Uncover and fluff with a fork.
7. Stir in Goodies: Gently fold in olives, feta cheese, parsley, dill, and remaining lemon juice. Taste and adjust with salt or pepper.
8. Serve Warm or Room Temp: Scoop onto a platter, garnish with extra herbs, and drizzle a bit more olive oil if you like.
Servings & Timing
Yield: Serves 4–6 as a side dish
Prep Time: 10 minutes (chop, zest, and measure)
Cook Time: 20 minutes (white rice) / 45 minutes (brown rice)
Rest Time: 5 minutes
Total Time: About 35 minutes (white rice) or 60 minutes (brown rice)
Variations
• Greek Rice with Sun-Dried Tomatoes: Swap olives for chopped sun-dried tomatoes and add a teaspoon of tomato paste.
• Protein-Packed Pilaf: Stir in 1 cup cooked chickpeas or shredded rotisserie chicken for extra protein.
• Lemon-Mint Twist: Replace dill with fresh mint leaves for a refreshing zing.
• Spicy Up-Grade: Sprinkle in red pepper flakes or chopped pepperoncini for heat.
• Autumn Harvest: Stir in roasted butternut squash cubes and a dash of cinnamon for seasonal warmth.
• Green Goddess: Mix in blanched peas and chopped spinach for a vibrant twist.
Storage & Reheating
• Fridge: Store leftover Greek Rice in an airtight container for up to 5 days.
• Freezer: Freeze in single-serve portions for up to 2 months—thaw overnight in the fridge.
• Reheat: Gently warm in the microwave or on the stove with a splash of broth to revive moisture.
• Make-Ahead: Fully cook and cool, then toss with olives and feta just before serving to keep textures bright.
Notes
I’ve found that rinsing rice under cold water for 30 seconds helps keep grains separate—no clumps, just fluffy perfection. If you spot too much liquid after cooking, simply drain off the excess broth and return rice to low heat for a minute. For extra vibrancy, stir in a handful of baby arugula or finely diced cucumber right before serving. I learned that less stirring during simmering means less gummy rice—trust the steam!
FAQs
Q: Can I use jasmine or basmati rice?
A: Absolutely—those fragrant varieties add a lovely aroma, just watch cooking times.
Q: Is this recipe vegan?
A: Skip the feta or swap with vegan cheese, and you’ve got a plant-based Greek Rice pilaf.
Q: My rice turned mushy—what went wrong?
A: Likely too much stirring or heat too high; next time, keep the lid on and simmer gently.
Q: How can I make this gluten-free?
A: It already is—just double-check your broth and olives for any hidden additives.
Q: Can I cook this in a rice cooker?
A: Sure! Sauté aromatics in a skillet, then transfer to the cooker with rice, broth, and lemon, and press “White Rice.”
Q: What wine pairs well with Greek Rice?
A: A crisp Assyrtiko or Sauvignon Blanc balances the lemon-herb profile beautifully.
Q: How do I prevent olives from overpowering the dish?
A: Taste as you go and start with fewer olives—gradually add more if you like briny pops.
Q: Can I add other veggies?
A: Yes—diced bell peppers, cherry tomatoes, or artichoke hearts mingle nicely.
Conclusion
This Greek Rice recipe is a simple yet vibrant way to bring Mediterranean flavors to your table. With fluffy grains, fresh herbs, olives, and feta cheese, it’s the ultimate vegetarian side dish that’s as versatile as it is delicious. Give it a try, leave a comment below, and don’t forget to explore more Mediterranean recipes—like my Classic Greek Salad or Spanakopita Cups—for your next culinary adventure!
Greek Rice: A Flavorful Mediterranean Side Dish with Herbs, Olives & Feta
Ingredients
- 1 ½ cups long-grain white rice (or brown rice for nuttiness)
- 2 tablespoons extra-virgin olive oil (Greek brands like Iliada)
- 1 medium yellow onion (Vidalia or sweet), finely chopped
- 3 cloves garlic minced (fresh is best—avoid jarred garlic)
- 1 lemon (zest and juice, choose firm, unwaxed lemons)
- 3 ½ cups vegetable broth (low-sodium or homemade)
- ½ cup pitted Kalamata olives (halved or green olives for milder taste)
- ½ cup crumbled feta cheese (full-fat for creaminess)
- 2 tablespoons chopped fresh parsley (flat-leaf)
- 1 tablespoon chopped fresh dill (optional, for extra aroma)
- 1 teaspoon dried oregano (preferably Greek oregano)
- Pinch sea salt and a few grinds of black pepper
Instructions
- Warm the olive oil in a medium saucepan over medium heat until it shimmers—about 1 minute.
- Add onion and cook, stirring, until soft and translucent (4–5 minutes). Toss in garlic, oregano, and a pinch of salt, then stir for another 30 seconds until fragrant.
- Stir rice into the pan so each grain is coated in oil and aromatics—this builds nutty flavor. Cook for 2 minutes, stirring constantly.
- Pour in the vegetable broth, lemon zest, and half the lemon juice. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes (white rice) or 40–45 minutes (brown rice), until liquid is absorbed. Resist the urge to peek too often—steam’s your friend here.
- Turn off heat and let rice rest, covered, for 5 minutes. Uncover and fluff with a fork.
- Gently fold in olives, feta cheese, parsley, dill, and remaining lemon juice. Taste and adjust with salt or pepper.
- Scoop onto a platter, garnish with extra herbs, and drizzle a bit more olive oil if you like.
