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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My recipe for Greek-style rice pilaf. Ingredients:
1 cup long grain rice |
2 tablespoons butter |
2 tablespoons orzo pasta, broken into short strips or 2 tablespoons spaghetti, broken into 1 inch strips |
1 tablespoon sliced almonds |
1 tablespoon whole pine nuts |
2 cups vegetable broth or 2 cups chicken broth |
1 tablespoon fresh lemon juice |
1 tablespoon thinly snipped green onion top |
1 tablespoon snipped fresh parsley |
1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill |
1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint |
1 teaspoon garlic paste |
1/2 teaspoon honey or 1/4 teaspoon sugar |
1/4 teaspoon fresh lemon zest |
1/4 teaspoon crushed dried oregano |
1 dash fresh ground black pepper |
1 dash fine sea salt |
2 tablespoons crumbled feta cheese |
Directions:
1. MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
2. ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
3. SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
4. ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments).
5. BRING to a rolling boil; ALLOW to boil for 1 minute.
6. REDUCE heat to lowest setting.
7. SIMMER covered for 35-40 minutes.
8. FLUFF rice with a fork.
9. FOLD in feta cheese to rice until just combined.
10. SERVE with your favorite meat, fish or vegetable entree and ENJOY!
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