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Monday, April 2, 2012

Greek Lemon Rice

Adapted: Kalyn's Kitchen


1 cup long grain rice
2 T olive oil
1 tsp. salt
3 T lemon juice (or more)
3 c chicken broth (stock should be hot or boiling when you add to rice)


1) Start heating stock in a separate pan, or heat in microwave so it's very hot or boiling. Use a heavy pan with a tight fitting lid.
2) Saute rice in olive oil for 2 minutes., stirring often so it doesn't burn.  
3) Add salt and lemon juice to rice and saute 1 minute more.
4) Add chicken stock very slowly to rice mixture and let it come to a boil.
5) Reduce heat to the lowest you can get it and still keep the liquid boiling
6) Cook 30 minutes WITHOUT lifting the lid. DO NOT LIFT LID...VERY IMPORTANT


  1. Could you clarify #6 in the instructions? Cook 30 minutes (without) lifting the lid? Did you leave out the word (without)?

    1. GREAT CATCH! Thank you. Yes, you DO NOT want to lift the lid. Be very careful not to have it boiling though...otherwise you will run out of liquid.