Pilafi Greek Style Rice Recipes

CRETAN PILAFI - GREEK LEMON RICE

Steps:

• Add the butter to a medium pot, and melt it on medium heat.
• At the same time, heat the chicken broth in a smaller pot on medium heat.
• Add in the rice, and coat it in the butter. Lightly brown the rice, and stir constantly with a wooden spoon to make sure it doesn't burn.
• Once the rice is well coated in the butter, add the lemon juice. Continue to stir.
• Using a ladle, add the chicken broth a ladle at a time to the rice. Stir constantly. Add more broth once the rice has absorbed the broth that's been added.
• Once the rice has absorbed all of the broth, take it off the heat. Let it cool for 10 minutes.

LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS

Steps:

• To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
• Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
• Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
• Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
• Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

PILAFI (GREEK STYLE RICE)

Steps:

• Using the chicken broth for liquid, cook the rice according to directions.
• Stir in the vegetables and the paprika.
• Serve warm or at room temperature.

GREEK RICE PILAF

Steps:

• Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
• Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
• NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
• As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
• Adventures In Greek Cooking.

PILAFI ME THROUMBI (GREEK SAVORY RICE)

Steps:

• Brown the rice, onion and garlic in the olive oil and butter over high heat.
• Deeply browning the rice gives the rice its distinct flavor.
• You must use the butter so it will brown.
• Do not use margarine, it will not work.
• This will take about 5 minutes.
• Add water, and rest of ingredients, cover the pot and simmer on low heat until all water is absorbed (about 20 minutes).