Spring into the season with a vibrant Mediterranean rice stew! This quick and hearty dish bursts with flavor, calling for a creamy egg and lemon sauce that adds the perfect zesty twist.
Jump to:
The weather is warmer and smells like spring in this corner of the Mediterranean area. That being said, it’s time to go full-on spring and check recipes off from my seasonal bucket list.
But first, let’s honor these last winter days with a special dish. This Mediterranean rice stew with egg and lemon sauce tastes so fresh and looks like sunshine!
Why this recipe works
The story behind the recipe’s development is more or less the same every time. Meal planning + cleaning out the fridge/pantry = new recipe. So, I knew I had veggies like carrots, leeks, and leaf celery waiting in the fridge and those ingredients gave me the idea of this rice stew.
A lot of delicious vegetables alongside long-grain brown rice make a Mediterranean-friendly meal. Healthy and yummy! Almost like a risotto, not exactly but close enough.
However, I had to go further than just a “so good” Mediterranean rice stew and make an “unforgettable” one. Why not add a hearty, creamy, tangy, and 100% healthy sauce that brings all the flavors together?
I did it the Greek way and it worked like a charm. The famous Greek egg and lemon sauce is called avgolemono (avgo=egg + lemono=lemon) in Greek. We usually use it in hearty soups like this chicken soup (it is insane!) and we like to top stuffed vegetable dishes like stuffed grape leaves (dolmades) and the stuffed cabbage dish called lahanontolmades.
However, various Greek vegetable stews, such as spinach stew (spanakorizo) or leek (prasorizo) and cabbage stew (lahanorizo), may be finished with a touch of avgolemono sauce. It adds richness and depth to the broth and it elevates the dish to top-notch levels.
Finally, adding egg and lemon sauce provides a vibrant yellow color to any dish which is more pleasant for the eye. You know what they say: you eat with the eyes first. Very nice color indeed but let’s add more with one of the most delicious and colorful spices. Turmeric. Nailed it! That’s how this Mediterranean rice stew looks like the sunshine!
Key ingredients
For this recipe, you are going to need simple and easy-to-find ingredients. Most of them there are already in your pantry.
Vegetables-herbs: onions, garlic, celery, leeks, carrots, lemon See? Basic ingredients that are probably already available in your kitchen.
Spices: just turmeric and red pepper flakes are enough. We need turmeric for its beautiful color and the spiciness of red pepper flakes. However, you may omit turmeric since you have some nice yellow color from the egg-lemon sauce and replace red pepper flakes with pepper.
Egg: we need one egg to make the avgolemono.
Rice: Prefer long-grain brown rice over white parboiled. Long-grain brown rice offers superior nutrition compared to white parboiled rice. With its higher fiber, essential vitamins, and minerals, it stabilizes blood sugar levels and provides antioxidant protection. Beyond health benefits, its chewy texture and nutty flavor enhance dishes, making it a preferred choice for those seeking both nourishment and taste.
How to make Mediterranean rice stew
To sum up, throw the veggies and rice into your pot. Give them a few stirs, and top them with the egg-lemon sauce.
STEP 1: Saute onion and leeks. Add the carrots and celery leaves garlic, crushed red pepper, and turmeric.
STEP 2: Pour in hot water or vegetable broth to cover all the ingredients and reduce the heat to a simmer. Add the rice and simmer for 15-20 minutes until rice is ready.
STEP 3: Make the egg-lemon sauce (avgolemono). Whisk the egg until lightened in color and frothy, and slowly pour in the lemon juice. Drizzle gradually the reserved broth into the egg-lemon mixture. It is essential to raise the sauce's temperature to add it to the soup. Otherwise, the egg curdles.
Stir for a few minutes and serve immediately.
Expert tips
The only challenge for this dish (and any dish with egg and lemon sauce) is to add raw egg(s) to the hot broth without the eggs curdling. It isn't rocket science but it needs some attention while tempering the egg-lemon mixture.
Just follow my instructions carefully for this part of the recipe.
How to serve this dish
Serve your Mediterranean rice stew with crusty bread, and whole-wheat pita. Don't forget to add a fresh salad to your meal. Who can say "no" to more veggies? I would recommend this traditional cabbage salad and this lettuce salad.
A dry, aromatic Sauvignon Blanc is the perfect pair for this dish.
How to store and freeze
To store and freeze this Mediterranean rice stew, ensure it cools to room temperature.
Then, transfer it to airtight containers or freezer-safe bags, leaving space for expansion if you use bags. It's better to label containers with the date and contents. Refrigerate for short-term storage (up to 3 days) or freeze for up to 3 months.
Thaw frozen stew in the refrigerator overnight before reheating on the stove or in the microwave. This ensures your stew retains its flavors and textures for convenient future meals.
More Greek Mediterranean stews
The list can be endless that's why I am going to give you my family's favorite stew dishes.
Black-eyed peas are adorable, affordable, and nutritious. Guess what else! Delicious, of course. This is a tiny tribute to the rather underestimated black-eyed peas and this stew is one of the best ways to enjoy them.
Octopus stew - Htapodi stifado
Ready to get out of your comfort cooking zone? Perfect! Greek octopus stew with onion, the Greek "htapodi stifado"! You heard that right! Octopus stew! Accept the challenge of cooking octopus and I assure you that a whole new culinary world will open for you.
Artichoke stew - Agginares a la polita
Artichokes! Either you love them or hate them. I get it. Even if their flavor isn’t appealing to you and they seem quite intimidating and exotic ingredients, give them a chance and make this Greek artichoke stew. A very light and lemony dish with succulent, creamy sauce, topped with dill and served with crispy, homemade bread, olives, and feta cheese.
Pumpkin stew - Kolokitha stifado
I can't keep up with making this dish. It disappears in no time from my pot. A luscious stew that can easily be turned into a hearty, silky soup coming right from the Cretan cuisine to your table.
Use up the veggies in your fridge and pantry and make your version of this Mediterranean rice stew. Don’t forget to top it with the egg and lemon sauce. Tag me and let me see your creations on Instagram or Facebook or leave your comment and rating on this page. It’s been always a pleasure to get your feedback.
Recipe
Mediterranean Rice Stew with Egg and Lemon Sauce
Ingredients
- ⅓ cup (80ml) extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced or grated
- 5 leeks, the white part, chopped
- 1 cup celery leaves, chopped
- 3 medium carrots, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon ground turmeric
- 4-5 cups (1lt-1,25lt) hot water or low-sodium vegetable broth
- ½ cup (120g) white parboiled rice or long-grain brown rice
- 1 egg
- 1 lemon, the juice
- Salt, pepper
Instructions
- In a large pot, over medium-high heat, add the olive oil until it shimmers. Add the onion and leeks. Stir well for 2-3 minutes until softened and translucent.
- Add the garlic, carrots and celery and stir for 5 minutes. Stir in the red pepper flakes and turmeric. Season to taste. Stir well for another minute.
- Pour carefully hot water or vegetable broth to cover all the ingredients and reduce the heat to a simmer. Stir occasionally for about 10 minutes.
- Meanwhile, prepare the rice and thoroughly rinse it under cool water. Drain. When the vegetables are ready, add the rice to the pot. Season to taste. Simmer for about 15-20 minutes until the rice is ready to your liking.
- If the stew is too thick, add more hot water or broth. Repeat if needed. Reduce the heat to low. Reserve ½ cup of broth.
- In a medium bowl, whisk the egg until frothy, about 1 minute. While whisking, slowly pour in the lemon juice. Drizzle the reserved broth into the egg-lemon mixture, while whisking vigorously.*
- Add the egg and lemon mixture into the pot, and cook on low heat for 3-5 minutes. Stir to combine. Be careful with the heat because the stew should not boil.
Vonda says
Can I make in crockpot
Sylia says
Even though I have never made it, I know that you may make pretty much anything in crockpot.
my followe says
You would be hard-pressed to find a Chinese household that doesn t enjoy a good bowl of fried rice. Growing up, whenever I saw a large bowl of cooked rice in the kitchen, I would cross my fingers and wait with eager anticipation to see if it was fried rice night. The flavor of rice mixed with eggs, vegetables and a thin layer of soy sauce was something that brought comfort to my belly.
Sylia says
Fried rice = amazing comfort food. However, I would suggest making this vegetable rice stew just to enjoy the Mediterranean way as well.
Sylia
Moses Brodin says
Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!!
Sylia says
Excellent idea. It will be amazing. Believe it or not, I have never made spaghetti squash but I will definitely try. Thank you for stopping by.
Sylia
Alisha Ross says
Excellent site you have here but I was curious if you knew of any forums
that cover the same topics discussed here? I’d really love to be a part of community where I can get suggestions from other experienced individuals that share
the same interest.
Sylia says
Thank you Alisha. There are many Mediterranean friendly groups on Facebook. I would suggest "The Mediterranean Diet Followers" because they follow the guidelines of the Mediterranean way of eating.
xxx
Sylia
Rose Martine says
Thank you so much for wonderful recipes! What I love about your website most of all is that you post not only great recipes and descriptions but also stunning photos of food! Have a nice day!
Sylia says
Thank you so much, Rose. Your feedback keeps me going for another productive year. Happy New Year!
xxx
Sylia
Rubi Kaur says
I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.
Sylia says
Thank you, Rubi. I would love to hear from you.
xxx
Sylia
Hannah Flack says
This so AMAZING! This is a dish that I would totally make for myself and probably keep for myself. My grandmother used to make something similar when I was a little girl.
Sylia says
Thank you so much Hannah! Soglad you like it. Tell me if tou like it.
xxx
Sylia
Anglena Rossie says
Wonderful post! We are linking to this great article on our site. Keep up the great writing.
Sylia says
Thank you so much!!! Great site you got yoourself!
xxx
Sylia