Greek Lemon-Rice Pilaf with Dill and Feta
A fragrant rice pilaf cooked in lemon-infused broth with fresh dill and sprinkled with creamy feta cheese. This greek-inspired rice & grains ready in about 30 minutes pairs long grain white rice, olive oil, small onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups long grain white rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cups chicken broth
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- 1 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear; drain well.
- Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
- Step 3: Add the rinsed rice to the saucepan and stir to coat the grains with oil. Toast the rice for 2 minutes until lightly golden.
- Step 4: Pour in 3 cups chicken broth, 3 tbsp lemon juice, 1 tsp lemon zest, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh dill.
- Step 6: Transfer to a serving dish and sprinkle 1/2 cup crumbled feta cheese over the top. Serve warm alongside main dishes.
Frequently asked questions
How long does Greek Lemon-Rice Pilaf with Dill and Feta take to make?
Total time is about 30 minutes (5 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Greek Lemon-Rice Pilaf with Dill and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Greek Lemon-Rice Pilaf with Dill and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Greek Lemon-Rice Pilaf with Dill and Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Greek Lemon-Rice Pilaf with Dill and Feta?
Greek rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
