Greek Rice Pilaf (Kritharaki Me Rize)

Why You’ll Love This Recipe

I love Greek Rice Pilaf because I can turn basic pantry ingredients into a flavorful side dish without much effort. Toasting the orzo before adding the rice gives me extra depth and a subtle nutty flavor.

I also appreciate how versatile this pilaf is. I can serve it alongside grilled chicken, roasted lamb, seafood, Greek meatballs, or vegetables. The flavors are mild enough to complement a main course without competing with it.

Another reason I make this recipe regularly is that most of the cooking is hands-off. Once I add the broth and cover the pan, I let the rice cook gently before resting and fluffing it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rice Pilaf

• 1 cup long-grain white rice
• 1/2 cup orzo pasta
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 1/2 cups chicken or vegetable broth
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 bay leaf

For Finishing

• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest, optional
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter, optional
• Crumbled feta cheese, optional

Directions

1. I place the rice in a fine-mesh strainer and rinse it under cool running water until the water becomes mostly clear. I drain it thoroughly before cooking.
2. I melt the butter with the olive oil in a medium saucepan over medium heat.
3. I add the orzo and cook it for about 3–4 minutes, stirring frequently. I continue until the pasta develops a light golden-brown color and a toasted aroma.
4. I add the diced onion and cook for another 3–4 minutes, until it softens. I stir in the garlic and cook for about 30 seconds.
5. I add the drained rice and stir it with the toasted orzo, onion, and butter for about 1 minute so the grains become lightly coated.
6. I pour in the broth and add the salt, black pepper, oregano, and bay leaf. I stir everything once and bring the liquid to a gentle boil.
7. I reduce the heat to low and cover the saucepan tightly. I cook the pilaf for approximately 15–18 minutes without repeatedly removing the lid.
8. Once the liquid has been absorbed and the rice is tender, I remove the saucepan from the heat. I leave it covered and let the pilaf rest for about 10 minutes.
9. I remove the bay leaf and gently fluff the rice and orzo with a fork.
10. I stir in the lemon juice, lemon zest, parsley, and an additional tablespoon of butter when I want a richer finish.
11. I taste the pilaf and adjust the salt, pepper, or lemon juice before serving it warm.

Servings and Timing

I get approximately 6 side-dish servings from this recipe. It is an easy accompaniment for a family meal and can also be doubled when I need to serve a larger group.

• Servings: 6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Resting time: 10 minutes
• Total time: About 45 minutes

The exact cooking time can vary slightly depending on the type of rice and saucepan I use, so I check that the liquid has been absorbed and the rice is tender before fluffing.

Variations

For a richer Greek Rice Pilaf, I use chicken broth and finish the cooked rice with an extra tablespoon of butter. This gives me a particularly savory side dish.

When I want a vegetarian version, I simply use vegetable broth instead of chicken broth.

For a stronger lemon flavor, I add extra lemon zest after cooking. I prefer increasing the zest rather than adding too much juice because it gives me citrus flavor without making the rice overly wet.

I sometimes add frozen peas during the final few minutes of cooking for extra color and sweetness.

For a spinach variation, I fold chopped baby spinach into the hot pilaf after cooking and let the residual heat wilt it.

When I want a more substantial Mediterranean-style side, I finish the pilaf with crumbled feta, chopped dill, toasted pine nuts, or sliced almonds.

I can also add finely diced carrots or bell peppers with the onion for extra vegetables.

Storage/Reheating

I let leftover Greek Rice Pilaf cool before transferring it to a shallow airtight container. I refrigerate it promptly rather than leaving cooked rice at room temperature for an extended period.

I keep the pilaf refrigerated for up to 3–4 days.

To reheat it on the stovetop, I place the rice in a saucepan with a small splash of broth or water. I cover the pan and heat it gently, stirring occasionally, until the pilaf is thoroughly hot.

For individual portions, I use the microwave. I add a small splash of water or broth and cover the rice loosely before reheating so the steam helps restore its soft texture.

I can freeze the cooled pilaf in an airtight freezer-safe container for up to 2–3 months. I thaw it in the refrigerator before reheating, or I reheat smaller frozen portions until steaming hot.

FAQs

What is Kritharaki Me Rize?

Kritharaki Me Rize is a Greek-style rice and orzo preparation. I combine rice with kritharaki, the Greek name for the small rice-shaped pasta commonly known as orzo, and cook them together with flavorful broth and aromatics.

Why do I toast the orzo before adding the broth?

I toast the orzo because it gives the pasta a deeper, slightly nutty flavor. It also adds attractive golden color and gives my finished pilaf more character than simply boiling the orzo with the rice.

What kind of rice do I use for Greek Rice Pilaf?

I prefer long-grain white rice because it cooks into separate, fluffy grains and works well with the orzo. I can use other varieties, but I may need to adjust the amount of liquid and cooking time.

Can I make Greek Rice Pilaf without chicken broth?

Yes. I use vegetable broth when I want a vegetarian pilaf. I can also use water, although I add additional herbs and seasoning because broth gives me a more flavorful result.

What do I serve with Greek Rice Pilaf?

I like serving Greek Rice Pilaf with souvlaki, grilled chicken, lamb, Keftedes, roasted fish, shrimp, or Mediterranean-style vegetables. I can also pair it with Greek salad and tzatziki for a larger meal.

Conclusion

Greek Rice Pilaf (Kritharaki Me Rize) is a simple side dish I rely on when I want something more flavorful than plain steamed rice. Toasted orzo, fluffy rice, onion, garlic, broth, herbs, and fresh lemon come together to give me a comforting pilaf with plenty of Mediterranean character.

Greek Rice Pilaf (Kritharaki Me Rize)

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Greek Rice Pilaf, or Kritharaki Me Rize, combines fluffy long-grain rice with golden toasted orzo, onion, garlic, herbs, and savory broth. Fresh lemon and parsley give this comforting side dish a bright Mediterranean finish.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 side-dish servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

• 1 cup long-grain white rice
• 1/2 cup orzo pasta
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 1/2 cups chicken or vegetable broth
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest, optional
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter, optional
• Crumbled feta cheese, optional

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Instructions

1. Place the rice in a fine-mesh strainer and rinse under cool running water until the water becomes mostly clear. Drain thoroughly.
2. Melt the butter with the olive oil in a medium saucepan over medium heat.
3. Add the orzo and cook for 3–4 minutes, stirring frequently, until lightly golden and fragrant.
4. Add the diced onion and cook for another 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds.
5. Add the drained rice and stir with the toasted orzo, onion, and butter for about 1 minute to lightly coat the grains.
6. Pour in the broth and add the salt, black pepper, oregano, and bay leaf. Stir once and bring to a gentle boil.
7. Reduce the heat to low and cover the saucepan tightly. Cook for 15–18 minutes without repeatedly removing the lid, until the liquid is absorbed and the rice is tender.
8. Remove the saucepan from the heat and leave it covered for 10 minutes to allow the pilaf to rest.
9. Remove the bay leaf and gently fluff the rice and orzo with a fork.
10. Stir in the lemon juice, optional lemon zest, parsley, and optional additional tablespoon of butter.
11. Taste and adjust the salt, black pepper, or lemon juice as needed. Serve warm with optional crumbled feta.

Notes

• Use chicken broth and the optional extra butter for a richer, more savory pilaf.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• For stronger citrus flavor, increase the lemon zest rather than adding excessive lemon juice.
• Frozen peas can be added during the final few minutes of cooking for extra color and sweetness.
• For a spinach variation, fold chopped baby spinach into the hot cooked pilaf and allow the residual heat to wilt it.
• Crumbled feta, chopped dill, toasted pine nuts, or sliced almonds can be added for a more substantial Mediterranean-style side.
• Finely diced carrots or bell peppers can be sautéed with the onion for additional vegetables.
• Store cooled pilaf promptly in an airtight container in the refrigerator for up to 3–4 days.
• Reheat with a small splash of broth or water until thoroughly hot.
• Freeze cooled pilaf in a freezer-safe container for up to 2–3 months.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 250 kcal
• Sugar: 2 g
• Sodium: 430 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg