Greek Lemon Dill Rice
A vibrant stovetop rice pilaf infused with fresh lemon juice, aromatic dill, and butter. The rice absorbs the bright citrus and herb flavors while staying fluffy and tender. This Greek-inspired side pairs perfectly with grilled fish, lamb, or roasted chicken.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Have all ingredients measured and ready before you start
- Use chicken broth that is warm or at room temperature
- Zest the lemon before juicing it, if you want to add zest for extra brightness
Sauté onion in butter
- In a 3-quart saucepan, melt 1 tablespoon (14 g) of butter over medium heat.
- Add the diced onion and cook, stirring occasionally, for 2–3 minutes until softened and fragrant but not browned.
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Ready when: Onion is softened and translucent
Tip: Keep the heat at medium so the onion softens gently rather than browning—you want the rice to have a clean, bright flavor.
Toast the rice
- Pour in the rice and stir constantly for 1–2 minutes until the grains are coated with butter and smell slightly toasted.
- This brief toasting helps the rice stay fluffy and separate.
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Ready when: Rice grains are opaque and smell toasted; butter has coated all grains
Tip: Stir continuously to prevent sticking. The rice will look slightly translucent on the edges when ready.
Deglaze with lemon juice
- Pour in the lemon juice and stir for about 30 seconds, scraping the bottom of the pan.
- The lemon will sizzle slightly and some of the liquid will cook off quickly.
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Ready when: Lemon juice has been mostly absorbed; pan is slightly deglazed
Tip: Stir well so the lemon flavor is distributed throughout the pan. This step prevents the lemon from tasting too sharp in any one bite.
Add broth and bring to boil
- Pour in the chicken broth and stir once to combine.
- Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally, about 2–3 minutes.
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Ready when: Liquid is at a full, rolling boil
Tip: Watch carefully so it boils but doesn't boil over. Stir gently a couple of times to ensure even cooking.
Reduce heat and simmer covered
- Reduce the heat to low and place the lid on the saucepan.
- Simmer, covered and without stirring, for 15–18 minutes until the rice is tender and the liquid is absorbed.
- The cooking time depends on your stovetop and the exact type of rice, so start checking at 14 minutes.
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Ready when: All liquid is absorbed, rice is tender but not mushy, and no liquid remains in the bottom
Tip: Resist the urge to stir or lift the lid—this keeps the steam in and helps the rice cook evenly. If you hear sizzling at the edges, the heat may be too high; lower it slightly.
Fold in dill and butter
- Remove from heat.
- Fold in the chopped fresh dill and the remaining 1 tablespoon (14 g) of butter using a fork, gently fluffing the rice and breaking up any clumps.
- Season to taste with kosher salt and freshly ground black pepper.
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Ready when: Dill and butter are evenly distributed, rice is fluffy and separated
Tip: Use a fork to gently separate the grains rather than mashing. The fresh dill's flavor is best when it hasn't been cooked, so add it at the end.
Rest and serve
- Let the rice rest, covered, for 3–5 minutes.
- This allows the grains to firm up slightly and any residual heat to distribute evenly.
- Fluff once more with a fork before serving.
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Tip: This resting step makes a noticeable difference in texture—the rice will be noticeably fluffier.
Good to know
Tips
- Taste the rice before adding salt—store-bought chicken broth is often salty, so you may need only a pinch.
- For extra brightness, grate a little fresh lemon zest over the top just before serving.
- Pair this rice with grilled lemon-oregano chicken, pan-seared sea bass, or lamb chops with tzatziki.
- If the rice looks dry before it is fully tender, add 2–3 tablespoons of warm broth and cover again for another 2–3 minutes.
Make ahead
Prepare the diced onion up to 4 hours ahead and store in the refrigerator. Fresh dill can be chopped 1 hour before cooking. The rice is best served immediately after cooking, though leftovers can be reheated (see storage).
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat: place rice in a microwave-safe bowl, drizzle lightly with water or broth (about 1 tablespoon per cup of rice), cover loosely, and microwave at 50% power for 2–3 minutes, stirring halfway through. Alternatively, reheat in a covered saucepan over low heat with a splash of broth, stirring occasionally, for 3–4 minutes. Do not freeze; the texture will degrade.
Substitutions
- fresh dill, packed → 2 tablespoons dried dill, added with the broth. Dried dill has a more concentrated flavor. Use only half the amount, but add it to the broth so it hydrates and softens. Fresh dill's grassy quality cannot be fully replicated, so this is a compromise.
- chicken broth, preferably low-sodium → vegetable broth or fish broth. Vegetable broth keeps the rice lighter and more herbaceous; fish broth adds a subtle richness that pairs well with grilled seafood.
- long-grain white rice → basmati rice. Basmati has a slightly nutty flavor and longer grains. Cook it in the same ratio of broth to rice (1:2.4 by volume). It may cook 1–2 minutes faster.
- fresh lemon juice → fresh lime juice, or 2 tablespoons lemon juice + 1 tablespoon finely grated lemon zest. Lime juice gives a slightly different citrus profile that is equally Greek-inspired. Adding zest makes the lemon flavor more pronounced.
