Greek Rice: A Flavorful Mediterranean Side Dish with Herbs, Olives & Feta
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.
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.
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!
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