Baked Greek Rice Pilaf

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This baked Greek rice pilaf is fluffy, aromatic, and infused with garlic, lemon, and herbs, for a deliciously simple side dish.

Rice is one of those side dishes that’s always reliable – it goes with everything, it’s easy to make, and it rarely steals the spotlight. But let’s be honest, plain rice can sometimes feel a little… uninspired.

That’s why I love finding ways to make it interesting. Whether it’s this aromatic coconut baked rice that goes so well with spicy stir fries or curries like this Thai red curry, this lightly spiced yellow basmati rice for Indian-inspired curries, or the bold, savory kick of Cajun rice, a little extra flavor goes a long way.

Different seasonings and ingredients can completely transform rice to complement whatever meal you’re serving. When I’m making Mediterranean-inspired meals (which we do a lot over here!), I want something fresh, bright, and full of flavor – like this baked Greek rice pilaf.

Infused with garlic, lemon, and fresh herbs, it’s bright, aromatic, and pairs beautifully with dishes like these Greek chicken bites . Plus, since it’s baked, there’s no constant monitoring – just pop it in the oven and let it do its thing.

Why You’ll Love this Baked Greek Rice Pilaf Recipe

So much flavor with just some pantry staples – This Greek lemon rice uses very simple and minimal ingredients but it’s big on flavors!

No babysitting the stove – Just mix everything together, pop it in the oven, and let it cook while you prep the rest of dinner. Baking is my go-to way of cooking rice!

Goes with everything – Whether you’re making chicken, seafood, or roasted veggies, this Greek rice pilaf is the perfect side.

Light, fluffy, and never mushy – With the correct ratios of liquid to rice, baking the rice gives you perfect texture every time – no clumpy, soggy rice here!

Easy to customize – Swap the herbs, use vegetable broth for a vegetarian version, or add feta for extra richness.

Ingredient Notes

Olive Oil

I like to use extra virgin olive oil to sauté my onion and garlic but you can also use butter, or a combination of butter and oil for a richer flavor.

Onion

A small yellow onion gives the rice a subtle sweetness and depth of flavor. White onion works too, but red onion might be a bit too strong here.

Garlic

Fresh garlic makes all the difference! It adds that classic Mediterranean aroma and pairs beautifully with the lemon. If you love garlic, feel free to add an extra clove.

Rice

Use a long grain rice for this baked Greek rice as it is the best choice for a light, fluffy pilaf that doesn’t clump together. Jasmine or basmati rice would also work well, but avoid short-grain rice, which can get too sticky.

You can also use brown rice but keep in mind that it will take much longer to cook.

Chicken Broth

Instead of water, I like to cook my rice in chicken broth for that extra flavor! You can also use vegetable broth if you’re making this vegetarian or just use water.

Lemon Juice

Fresh lemon juice is key here! It brightens up the whole dish and gives it that lemon rice pilaf flavor.

Bottled lemon juice works in a pinch, but fresh really makes a difference.

Parsley

I like to finish off my rice with some fresh parsley! You could also use fresh dill, oregano, or even a sprinkle of feta cheese for extra flavor.

Step by Step Instructions

1. Preheat the oven to 375°F.

1. Heat the olive oil in a large, deep skillet or sauté pan with a tight-fitting lid over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.

1. Add the rice, stirring to coat it evenly in the oil. Let it toast for about 2 minutes, stirring occasionally.

1. Pour in the chicken broth, season with salt, and stir well to combine. Bring the mixture to a rapid simmer.

1. Cover with the lid and transfer to the oven. Bake for 20 minutes, until the rice is tender and the liquid is absorbed.

1. Remove from the oven and let it rest, covered, for 5 minutes before uncovering.

1. Drizzle with lemon juice, sprinkle with parsley, and use a fork to fluff and mix everything together.

Tips for the Perfect Rice Every Time

If you struggle with making rice – you’re not the only one. This baked Greek rice is pretty easy and simple to make and baking it in the oven makes it easier! But here are some more helpful tips to make fluffy rice every time.

• Before cooking, rinse your rice under cold water until the water runs clear. This removes excess starch so that you don’t end up with mushy rice. I’ll be honest though, I don’t do this every time and find it to be less important when baking than when cooking on the stovetop. But it IS good practice, especially if you often find yourself with mushy rice.

• Generally, the water-to-rice ratio is crucial. A commonly given ratio is 2 cups of liquid for every 1 cup of rice, but I almost always find this to be too much water, leading to mushy rice. I use a little less than that. Also basmati rice in particular usually does well with even less to keep the grains separate and fluffy.

• If you’re cooking your rice in water instead of broth, add some spices and seasonings to the cooking water for extra flavor.

• Resist the urge to stir the rice while it’s cooking. Stirring will release more starch and make the rice gummy. You’ll want to avoid lifting the lid off while it’s cooking anyway as this will release the steam and allow some of the necessary liquid to evaporate.

• Always opt for a heavy-bottomed pan or pot! This helps distribute heat evenly and reduces the risk of burning or sticking. If you don’t have an oven-safe pan or pot, you can transfer the rice to a baking dish instead and tightly cover it with foil. Your rice may need a few extra minutes if using a baking dish since it will be cool when you add your ingredients to it and it will take a few minutes for things to come to a simmer in the oven.

Storage and Reheating Instructions

You can store any leftover baked Greek rice pilaf in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing to prevent excess moisture!

This is also great for meal prep as it freezes and reheats wonderfully! To freeze, cool the rice in the refrigerator. Then transfer it to a freezer-safe bag or container and store it for up to 2 months.

You can reheat this baked Greek rice pilaf three ways:

Stovetop: Add a splash of water or broth to the rice and reheat over medium-low heat, stirring occasionally until warmed through.

Microwave: Place the rice in a microwave-safe bowl, sprinkle a little water over it, and cover with a damp paper towel. Heat in 30-second intervals, stirring in between, until hot.

Oven: Spread the rice in an oven-safe dish, add a little broth or water, and cover with foil. Bake at 300°F for 10–15 minutes until warmed through.