Greek Rice is a bright, herb-filled Mediterranean side dish that brings olives, feta cheese, and vibrant flavors to your table in under an hour.
Imagine a fluffy pilaf that’s both vegetarian and hearty, perfect alongside grilled zoodles or lemon-garlic chicken. This Greek Rice recipe blends long-grain rice (or brown rice if you like more fiber), fragrant herbs, tangy olives, and crumbled feta cheese—creating a beautiful side dish that’s as healthy as it is colorful. I first whipped this up for a summer garden party seven years ago, inspired by a visit to a seaside taverna in Crete. Ever since, it’s become my go-to for potlucks, weeknight dinners, or even a picnic by the lake.
Why You’ll Love This Recipe
- Ready in about 45 minutes—no late-night stove babysitting
- Vegetarian-friendly but hearty enough for meat-lovers
- Mediterranean diet approved: good fats from olives and olive oil
- Uses pantry staples: rice, dried oregano, a splash of white wine (optional)
- Fluffy texture every time—no sticky rice clumps
- Customizable: swap herbs, olives, or even add sun-dried tomatoes
- Crowd-pleaser at BBQs, festive dinners, or lunch boxes
- Simple cleanup—one pot and one cutting board
Ingredients
• 1¾ cups long-grain rice (or 1½ cups brown rice)
• 2 tablespoons extra-virgin olive oil (I love California’s Lucini brand)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• ½ cup dry white wine (optional—substitute with extra broth)
• 3½ cups low-sodium vegetable broth (or chicken broth)
• 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
• ¼ teaspoon ground black pepper
• ½ teaspoon kosher salt (adjust to taste)
• ½ cup pitted Kalamata olives, halved
• Zest of 1 lemon (brightens the whole dish)
• ¼ cup chopped fresh parsley (flat-leaf)
• ¼ cup crumbled feta cheese
• Lemon wedges, for serving
Tips on picking ingredients:
– Choose whole-grain or white rice by preference—brown rice boosts fiber (3.5 g per cup) but may need a few extra minutes.
– If olives are too salty, soak them in warm water for 5 minutes, then drain.
– Use homemade broth or a trusted brand like Pacific Foods for depth of flavor.
Directions
- Heat the oil in a heavy-bottomed pot over medium heat. Add the diced onion; cook until soft and translucent (about 4 minutes), stirring once or twice. A splash of pan juices adds a bit of sweetness.
- Stir in the minced garlic and oregano; let them sizzle for 30 seconds—you’ll smell that toasty aroma right away.
- Pour in the rice; stir often for 1–2 minutes so each grain glistens with oil. This step helps the pilaf stay fluffy.
- (If using) Add the white wine; simmer until almost all the liquid evaporates—about 3 minutes. This little trick layers in acidity and depth.
- Pour in the broth, sprinkle in salt and pepper, then bring to a gentle boil. Give it one stir to level the rice.
- Cover with a tight-fitting lid; reduce heat to low and simmer for 15–18 minutes (20–25 for brown rice). Avoid lifting the lid; the steam is doing the work.
- Turn off the heat; let the rice rest, covered, for 5 minutes. This resting time lets the grains firm up and finish steaming.
- Uncover, fluff gently with a fork, then stir in olives, lemon zest, parsley, and feta cheese. Taste, adjust salt or pepper if needed.
- Transfer to a serving bowl, garnish with extra parsley or olives, and serve warm with lemon wedges on the side.
Servings & Timing
Yield: Serves 4–6 as a side dish
Prep Time: 10 minutes
Cook Time: 25 minutes (white rice) / 30 minutes (brown rice)
Rest Time: 5 minutes
Total Time: About 45 minutes
Variations
• Spinach & Artichoke Greek Rice: Stir in 1 cup roughly chopped spinach and ½ cup chopped artichoke hearts at step 8.
• Tomato-Feta Twist: Add ½ cup diced cherry tomatoes and ¼ cup crumbled goat cheese instead of feta.
• Pomegranate Pilaf: Sprinkle ¼ cup pomegranate arils and a pinch of mint leaves for a festive pop.
• Vegan Option: Skip the feta; toss in 2 tablespoons nutritional yeast for a cheesy note.
• Herby Lemon Zing: Double the lemon zest and add a tablespoon of fresh dill at the end.
Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight in the fridge.
• Reheat: Microwave covered—add a tablespoon of water to revive steam—or reheat in a saucepan with a splash of broth.
• Make-Ahead: Cook the rice, cool it completely, then seal and refrigerate; finish with olives, herbs, and feta just before serving.
Notes
I learned that letting the rice rest, covered, is the secret to perfect fluff. If you skip that, the grains can stick and become gluey. And hey, I once swapped oregano for thyme on a whim—still tasty, but Greek oregano really brings the authentic vibe. For creamier results, stir in a teaspoon of butter at the very end.
FAQs
Q: Can I use jasmine or basmati rice?
A: You can, but those fragrant rices may need slightly less cooking time—start checking at 12 minutes.
Q: My rice turned mushy—what happened?
A: Too much liquid or lifting the lid mid-cook can cause it. Use the exact broth ratio and resist peeking.
Q: Is this dish gluten-free?
A: Yes, just confirm your broth is labeled gluten-free.
Q: Can I make this on the stovetop in a rice cooker?
A: Absolutely—just follow your cooker’s broth-to-rice ratio (usually 1¾ cups liquid to 1 cup rice).
Q: How can I reduce the sodium?
A: Use low-sodium broth and rinse the olives really well.
Q: Any tips for extra flavor?
A: A tiny sprinkle of sumac at the end adds tang and that cherry-red color.
Q: Can I add protein to turn this into a main?
A: Stir in cooked chickpeas or shredded rotisserie chicken when fluffing for a one-bowl meal.
Q: Why does brown rice take longer?
A: Brown rice retains its bran layer, so it needs extra time and liquid to soften.
Conclusion
This Greek Rice recipe is proof that a simple side dish can steal the show—full of Mediterranean flair, herbs, olives, and a crumbly feta finish. Give it a whirl next time you crave a vegetarian-friendly, colorful pilaf, and let me know how it turns out in the comments below. If you loved this, you might also enjoy my Lemon-Thyme Orzo or Mediterranean Chickpea Salad—feel free to explore and share your favorites!
Greek Rice
Ingredients
- 1¾ cups long-grain rice (or 1½ cups brown rice)
- 2 tablespoons extra-virgin olive oil I love California’s Lucini brand
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup dry white wine (optional—substitute with extra broth)
- 3½ cups low-sodium vegetable broth (or chicken broth)
- 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt (adjust to taste)
- ½ cup pitted Kalamata olives, halved
- Zest of 1 lemon (brightens the whole dish)
- ¼ cup chopped fresh parsley (flat-leaf)
- ¼ cup crumbled feta cheese
- Lemon wedges, for serving
Instructions
- Heat the oil in a pot, add diced onion, and cook until soft.
- Stir in garlic and oregano, let them sizzle for 30 seconds.
- Add the rice and stir until each grain glistens with oil.
- If using, add white wine and broth, then bring to a gentle boil.
- Simmer with the lid on, then let the rice rest covered for 5 minutes after cooking.
- Fluff the rice with a fork and stir in olives, lemon zest, parsley, and feta cheese.
- Transfer to a serving bowl, garnish, and serve warm with lemon wedges on the side.
