Greek Lemon and Dill Rice with Feta

The Greeks have a culinary love affair with the mating of lemon and dill, two plants that have been used since antiquity (lemon trees were planted along the Tigris and Euphrates Valleys). Dill is native to the eastern Mediterranean and contains a flavor element called limonene, which is a natural flavor complement to lemon. In Greek cooking, you find this combination in everything from soups to meat dishes. Rice is no exception. The mint is an optional ingredient, but a traditional one. This dish is also good made with brown rice if you use it, increase the amount of chicken stock to 2 and 2/3 cups.


Long grain white rice 1 1/2 Cup (24 tbs) (such as basmati, Jasmati, Carolina or jasmine)
Chicken stock 2 Cup (32 tbs)
Olive oil 2 Tablespoon
White boiling onions 2 Small , chopped
Pine nuts 1/4 Cup (4 tbs)
Fresh lemon juice 1/4 Cup (4 tbs)
Minced fresh dill/1 teaspoon dill weed 1 Tablespoon
Minced fresh mint leaves/1/2 teaspoon dried mint leaves 1 1/2 Teaspoon
Crumbled feta cheese 1 Cup (16 tbs)
Lemon 1 , cut into 8 wedges


1. Coat the rice cooker bowl with nonstick cooking spray or a film of olive oil. Place the rice in the rice bowl. Add the stock; swirl to combine. Close the cover and set for the regular cycle.

2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. While the rice is steaming, in a small skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until translucent and softened, about 5 minutes. Add the pine nuts and cook, stirring constantly, until golden brown (it won’t take long).

3. When the steaming period is finished, add the sautéed mixture to the rice bowl, along with the lemon juice, dill, and mint.

4. Stir with a wooden or plastic rice paddle or wooden spoon to evenly distribute. Close the cover and let the rice steam for an additional 10 minutes on the Keep Warm cycle. Serve the rice immediately, topped with some feta cheese and a lemon wedge on the side.

Note: this rice will hold on the Keep Warm for 1 to 2 hours, if necessary, but don’t add the lemon juice, dill, and mint until 10 minutes before you plan to serve.

Machine: Medium (6-cup) rice cooker; fuzzy logic or on/off

Cycle: Regular

This recipe has been excerpted from The Ultimate Rice Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at

Recipe Summary

Servings: 3

Nutrition Facts

Serving size

Calories 737Calories from Fat 271

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 799 mg33.29%

Total Carbohydrates 95 g31.7%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet