Vegan Greek Rice

If you love Greek food like I do, then you'll know how good Greek-style rice is! It's packed with that savory flavor from the broth with hints of lemon and dill and the rice is so fluffy and soft.

I love to enjoy it as a side dish with Greek potatoes and Vegan Greek Style Tofu and a nice fresh Mediterranean salad to lighten it up.

Greek rice is super easy to make with minimal ingredients in one-pan and little time and the results are just as delicious!

Most times, this rice dish is made with chicken broth but to make it vegan we're going to use vegetable stock. The most important tip is to use a vegetable broth that is rich in flavor and one you enjoy!

I wanted to make a vegan version of this Greek dish because my husband loves enjoying plant-based cuisine. So after making this rice dish numerous times for him, I thought I'd share it here on the blog!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

• White Long-grain Rice: or substitute with basmati rice. I don't suggest using brown rice as it takes much longer to cook.
• Vegetable broth: make sure to choose one you enjoy that is flavorful! If you're not vegan, feel free to substitute with low-sodium chicken broth.
• Frozen peas and carrots: to make it easier! If you're not a fan of peas or carrots, substitute with chopped broccoli florets or cauliflower.
• Freshly-Squeezed Lemon juice: no artificial lemon juice since this is an important ingredient!
• Extra virgin olive oil: this is a key ingredient for this dish and the olive flavors infuse into the rice. As a last resort substitute, you may use a neutral tasting oil like avocado oil or canola oil but the rice won't taste as flavorful.
• Salt
• Garlic powder: for that garlicky taste!
• Fresh dill (optional garnish): this really takes the rice to the next level but if you're allergic you can omit it.

Instructions

Below are step-by-step instructions on how to make vegan Greek rice:

1. In a large non-stick pan on medium-high heat, add olive oil. Add in the rice and toast rice for 2 minutes.
2. Add lemon juice, salt, garlic powder, peas and carrots, and vegetable broth. Stir to mix. Bring to a boil.
3. Once it boils, reduce to medium heat and simmer for 22-30 minutes covered until the rice tastes soft and fluffy and the rice has absorbed all the liquids. Occasionally stir the rice to avoid it from sticking to the base of your pan but don't over do it.
4. Remove from heat and fluff the rice with a fork. Garnish with chopped dill. Serve and enjoy!

Storage

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
• Freezer friendly? I don't recommend freezing Greek rice as the freezer changes the texture of rice making it harder tasting.

Pairing Suggestions

Vegan greek rice serves well with:

• Starters like Mediterranean salad, greek tomato salad, grape leaves, greek olives, feta filo pastry, spanakopita, or feta bruschetta.
• Condiments like tzatiki
• Proteins like chicken, pork or fish souvlaki, greek meatballs, greek slow roasted lamb, or beef stifado
• Greek lemon potatoes