Gluten Free Greek Lemon Rice Pilaf With Herbs (Vegan)

Just because you have food allergies doesn’t mean that you can’t enjoy delicious Greek inspired rice dishes. This easy recipe for gluten free Greek lemon rice pilaf keeps the wonderful textured combination of rice and pasta, without the wheat. It’s the prefect fresh lemon side dish to pair with lamb, chicken or fish, or your favourite vegan Greek inspired feast.

Glute free Greek Lemon rice pilaf in grey stone baking dish with fresh lemon slices and dill

*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.

Jump to Recipe

Traditional Greek foods and food allergies

Greek food can be a surprisingly food allergy friendly choice, provided you watch out for obvious and hidden allergens. Obvious ingredients include dairy, which can be found in dishes using feta and haloumi cheese through to Greek yoghurt used in marinades, sauces and dressings. Eggs and nuts are often used in both savoury and sweet dishes. Wheat and gluten are also common ingredients, including in traditional Greek lemon rice.

Wheat and gluten free pasta for lemon pilaf

Greek style lemon rice pilaf is made with both rice and a type of pasts called risoni, or orzo. The rice shaped pasta adds wonderful texture to the pilaf. While you could simply leave the pasta out if you have a wheat allergy or gluten intolerance, it’s much better if you can substitute a gluten free pasta instead. We love Barilla gluten free risoni, which is available at major supermarkets here in Australia. Other options are Jovial grain free orzo pasta or DeLallo gluten free orzo made with corn and rice.

Or course if you don’t need to avoid wheat or gluten, you can use normal risoni/orzo pasta in this recipe.

Allergy friendly Greek lemon rice ingredients

For this delicious lemon rice you’ll need:

  • 2 cups long grain white rice
  • 2 Tablespoons extra virgin olive oil
  • 1 medium brown onion, diced
  • 1 garlic clove, finely minced or crushed
  • 1/2 cup risoni (orzo) pasta, gluten free if required
  • 2 cups of allergy friendly vegan vegetable or ‘chicken’ style stock, warmed
  • 2 lemons (zest of one lemon, juice of 2 lemons)
  • 3 Tablespoons chopped parsley
  • 1 Tablespoon chopped dill
  • Additional dill and lemon slices for garnish
gluten free lemon ice pilaf ingredients including lemons. olive oil, onion, garlic, rice, gluten free risoni pasta
Gluten free Greek lemon rice pilaf ingredients

Allergy friendly vegetable or chicken stocks

Homemade chicken or vegetable stock is wonderful for this recipe. Of course, not everyone has time to make their own and you may want to use a store bought liquid stock or stock cubes. Be aware that some stocks contain milk/dairy or wheat/gluten as ingredients, especially chicken stock. We use Massel brand stocks as they are vegan and gluten free, including the chicken flavoured stock.

Method

Rinse rice well until water runs clear. Place the rice in a bowl and cover with cold water to soak for 20 minutes. Drain completely and pat dry with paper towel to remove excess moisture. (Rinsing and soaking is important to ensure that the rice is fluffy and light when cooked).

Heat the olive oil in a large lidded frying pan. Add onion and cook for 4 to 5 minutes until it starts to turn clear.

Next add garlic and risoni pasta to the frying pan and stir to combine with the onion. Then add prepared rice to the frying pan and toss to combine with the other ingredients.

Pour warm stock into the rice mixture a little at a time, stirring well to combine. Add lemon juice. Bring the mixture to the boil. Once boiling, reduce the heat to low. Cover the frying pan with the lid and leave the rice mixture to simmer for 20 minutes until all of the liquid is absorbed and the rice is cooked. (If you find the rice or pasta is not quite cooked enough – which can happen with gluten free pasta – add a couple of tablespoons of water, stir and leave to simmer with the lid on for a few more minutes.)

Remove the frying pan from the heat and set aside with the lid on for a further 5 minutes. Then remove the lid and stir through lemon zest, chopped parsley and dill.

Transfer to a serving dish and garnish with extra lemon slices and dill. Serve and enjoy while still hot.

This recipe makes enough lemon rice for 8 serves as a side dish.

Storage and freezing

This gluten free Greek lemon rice is best eaten the same day. If you plant to keep any leftovers, cover tightly and place the fridge as soon as possible. Rice can be kept for up to 3 days in the fridge but be sure to reheat very thoroughly before serving. You may need to add a tablespoon of extra water while reheating.

It is possible to freeze lemon rice pilaf for up to 2 months in an airtight container or pouch. However it definitely won’t have the same freshness and lemon flavour. Again, if using from frozen, make sure to defrost and reheat the rice thoroughly so that it is steaming hot.

Gluten free Greek lemon rice pilaf in baking dish with fresh lemon slices and bowl of fresh lemons

More allergy-friendly recipes

For more allergy-friendly Greek inspired recipes, try our dairy free Greek salad, tzatziki dip and vegan skordalia recipes. Or for another savoury recipe with delicious lemon flavours, you’ll love our lemon and white bean dip.

All of the recipes on our allergy-friendly recipe page are dairy and egg free and free from other top allergens.

And don’t forget to subscribe for more practical allergy tips and recipes.

 WE'D LOVE YOU TO JOIN US! 
Subscribe to Allergy Spot for 
more practical tips for living well with allergies

Submit
Terms and Conditions apply
Click Me
gluten free Greek lemon rice pilaf in grey stone baking dish

Gluten Free Greek Lemon Rice Pilaf With Herbs (Vegan)

Allergy Spot
Greek style lemon rice pilaf made with gluten free pasta and free from top allergens
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Greek
Servings 8
Calories 401 kcal

Equipment

  • 1 medium bowl
  • 1 large deep frying pan with lid
  • 1 small saucepan or jug (to warm stock)
  • 1 chopping board
  • 1 kitchen knife
  • 1 citrus zester
  • 1 Citrus juicer
  • 1 mixing spoon
  • measuring cups and spoons

Ingredients
  

  • 2 cups long grain white rice
  • 2 Tablespoons extra virgin olive oil
  • 1 clove garlic, finely minced or crushed
  • 1/2 cup risoni (orzo) pasta, gluten free if required
  • 2 cups vegan vegetable or chicken style stock
  • 2 lemons (zest of one lemon and juice of 2)
  • 3 Tablespoons flat leaf parsley, chopped
  • 1 Tablespoon fresh dill, chopped
  • Extra lemon slices and fresh dill to garnish

Instructions
 

  • Rinse rice well until water runs clear. Place the rice in a bowl and cover with cold water to soak for 20 minutes. Drain completely and pat dry with paper towel to remove excess moisture.
  • Heat the olive oil in a large lidded frying pan. Add onion and cook for 4 to 5 minutes until it starts to turn clear.
  • Next add garlic and risoni (orzo) pasta to the frying pan and stir to combine with the onion. Then add prepared rice to the frying pan and toss to combine with the other ingredients.
  • Pour warm stock into the rice mixture a little at a time, stirring well to combine. Add lemon juice and bring the mixture to the boil. Once boiling, reduce the heat to low. Cover the frying pan with the lid and leave the rice mixture to simmer for 20 minutes until all of the liquid is absorbed and the rice is cooked. (If you find the rice or pasta is not quite cooked enough – which can happen with gluten free pasta – add a couple of tablespoons of water, stir and leave to simmer with the lid on for a few more minutes.)
  • Remove the frying pan from the heat and set aside with the lid on for a further 5 minutes. Then remove the lid and stir through lemon zest, chopped parsley and dill.
  • Transfer to a serving dish and garnish with extra lemon slices and dill. Serve and enjoy while still hot.

Notes

Storage: Gluten free Greek lemon rice is best eaten the same day. If you plant to keep any leftovers, cover tightly and place the fridge as soon as possible. Rice can be kept for up to 3 days in the fridge but be sure to reheat very thoroughly before serving. You may need to add a tablespoon of extra water while reheating.
Freezing: It is possible to freeze lemon rice pilaf for up to 2 months in an airtight container or pouch. However it definitely won’t have the same freshness and lemon flavour. Again, if using from frozen, make sure to defrost and reheat the rice thoroughly so that it is steaming hot.
Keyword allergy-friendly, dairy free, egg free, gluten free, lemon, nut free, rice, vegan, vegetarian, wheat free

Leave a Reply

Recipe Rating