Greek Lemon-Rice Pilaf with Dill and Pine Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy rice cooked in a lemony broth with toasted pine nuts and fresh dill for a bright, aromatic side dish. This Greek recipe (mediterranean), ready in about 30 minutes, pairs long grain white rice, olive oil, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1/3 cup pine nuts and toast, stirring frequently, for 2-3 minutes until golden and fragrant. Remove pine nuts and set aside.
  2. Step 2: In the same pan, add 1 tbsp olive oil and 1 finely chopped medium onion. Sauté over medium heat for 5-6 minutes until translucent and soft.
  3. Step 3: Add 1 1/2 cups long grain white rice to the onions, stirring for 2 minutes until rice is lightly toasted.
  4. Step 4: Pour in 3 cups vegetable broth, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove from heat and fluff rice with a fork. Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh dill, and the toasted pine nuts.
  6. Step 6: Cover and let stand for 5 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Greek Lemon-Rice Pilaf with Dill and Pine Nuts take to make?

Total time is about 30 minutes (10 min prep + 20 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 Pine Nuts?

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 Pine Nuts?

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 Pine Nuts 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 Pine Nuts?

Mediterranean greek 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.

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