GREEK LEMON RICE RECIPE
Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.
Provided by The Mediterranean Dish
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
- Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
- Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
- Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!
Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg
GREEK STYLE RICE RECIPE (GREEK PILAF)
This easy Greek style rice is so easy to make and makes the perfect side dish for your greek chicken or souvlaki. With just a handful of ingredients, you can make this restaurant style Greek rice pilaf at home! It is wonderful served hot or allow it to cool and serve it at room temperature as part of a picnic. Or portion it out with some grilled chicken and fresh spinach for your lunch prep!
Provided by Claire | Sprinkle and Sprouts
Categories Side
Number Of Ingredients 11
Steps:
- Peel and chop the onion into small chunks then peel and mince the garlic.
- Heat the extra virgin olive oil in a large saute pan/ deep frying pan (Use one you have a lid for)
- Add in the onions and cook over low heat for 4-5 minutes until soft, Add the garlic and cook for a further minute.
- Pour in the rice and stir to coat in the olive and onion mixture.
- Add the zest and juice of one lemon, the dried oregano and then pour in the hot vegetable broth.
- Bring to a simmer then cover and cook for 15 minutes over low heat.
- Once the time is done, remove the pan from the heat and leave it covered for 10 minutes.
- Once this time is done, remove the lid and squeeze over the juice of the remaining lemon.
- Taste the rice for salt, then garnish with your fresh herbs and finish with extra virgin olive oil and plenty of black pepper and salt if needed.
Nutrition Facts : Calories 274 kcal, Carbohydrate 43 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GREEK VEGETABLE PILAF
I created this on the fly one evening, and even my very picky son liked it well enough that he wants to have it again. You can save some time by cooking the lentils and couscous while the vegetables simmer. I serve it as a vegetarian main dish, but it could be a side dish just as easily. Za'tar is a mixture of thyme and sesame seeds, and sumac is a citrus-flavored spice that is made from crushed sumac berries--NOT to be confused with American poison sumac that is not edible. Both can be purchased in Mediterranean grocery stores or online.
Provided by KiminyMe
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Make the yogurt-sumac sauce by mixing together yogurt, sumac powder, 1 clove minced garlic, and 1 tablespoon minced onion. Allow to sit at room temperature for about an hour. (Can be made ahead of time and refrigerated.).
- Cook the lentils in simmering water until tender, following package directions. Drain and set aside.
- Put couscous in a bowl with 3 cups of boiling water. Stir and let sit away from heat until all water is absorbed and couscous is tender. Set aside.
- Heat olive oil over medium heat. Add chopped onion and sauté until onion is transparent. Add garlic and bell pepper, and sauté for 2-3 minutes, until vegetables are softened. Add carrots and green beans. Cover and simmer for about 10 minutes, until green beans are tender. Stir occasionally.
- When green beans are cooked, stir in the spinach and simmer 1-2 minutes, until spinach is wilted. Stir in the za'tar, salt and pepper to taste, and remove from heat.
- Mix the vegetable mixture with the lentils, couscous, and feta. Stir gently until well combined. Serve topped with diced tomatoes and cucumber, and with yogurt-sumac sauce to taste.
Nutrition Facts : Calories 839.9, Fat 21.8, SaturatedFat 12.3, Cholesterol 69.5, Sodium 788, Carbohydrate 122.2, Fiber 24, Sugar 18.1, Protein 39.8
FARRO PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.
GREEK LEMON PILAF
Make and share this Greek Lemon Pilaf recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, saute onion in butter until tender.
- Add rice and orzo and cook, stirring, for 2 minutes.
- Add chicken broth and lemon juice and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
- Fluff pilaf up with fork and stir in chopped parsley.
Nutrition Facts : Calories 361, Fat 9.2, SaturatedFat 5.3, Cholesterol 20.4, Sodium 571.5, Carbohydrate 59.2, Fiber 1.6, Sugar 2.4, Protein 9.1
SPICED VEGETABLE PILAF
Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
- Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
- Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.
Nutrition Facts : Calories 375 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
VEGETABLE BIRDSEED PILAF
A savory vegetarian pilaf of millet and vegetables, flavored with rosemary and wine. My daughter loved that it was made with 'birdseed' and she gave it the silly title. Serve with additional fresh grated Parmesan.
Provided by MISSIFISH
Categories Everyday Cooking Vegetarian
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
- Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
- Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 43.3 g, Cholesterol 5.9 mg, Fat 6.6 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 1.8 g, Sodium 389.7 mg, Sugar 5.8 g
MEDITERRANEAN ORZO VEGETABLE PILAF
This pilaf is flavored with white wine and spiced with mediterranean vegetables such as; olives, capers and chickpeas in addition to the regular onion and bell pepper. Makes a wonderful side dish.
Provided by Trisha W
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
- Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
- Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
- Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
- Pour into a bowl and sprinkle with the 2 T of parmesan cheese.
Nutrition Facts : Calories 309, Fat 9.6, SaturatedFat 1.7, Cholesterol 2.2, Sodium 313.7, Carbohydrate 43.4, Fiber 3.9, Sugar 1.3, Protein 8.9
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
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