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Lemon rice pilaf on a white plate.

Lemon Rice Pilaf Recipe

This recipe for Lemon Rice Pilaf should definitely be in your culinary bag of tricks; it’s ridiculously simple and good enough to eat straight out of the pot with a spoon. Make extra--you'll love having it around the next day.
Course Side Dish
Cuisine Greek
Keyword lemon, rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 129kcal
Author Meggan Hill


  • 2 tablespoons clarified butter or olive oil
  • 1 cup onion minced (about 1/2 medium)
  • 1 cup white rice long-grain, jasmine, or basmati
  • 1 clove garlic minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice from 1 lemon
  • 1 cup chicken broth or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon Salt


  • In a medium saucepan, heat clarified butter or olive oil until shimmering. Add onion and cook until softened and translucent, about 5 minutes. 
  • Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.  
  • Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil. 
  • Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.



Calories: 129kcal