Greek Style Lemony Rice And Orzo Pilaf With Feta Recipes

GREEK LEMON RICE PILAF

Steps:

• Rinse rice well then soak for 15-20 minutes in enough cold water to cover the rice by one inch. Drain well.
• Heat olive oil over medium high heat in a large saute pan with a lid. Add garlic and orzo pasta. Cook and stir for a few minutes, until orzo is lightly browned. Stir in the rice.
• Add the lemon juice and broth and bring to a boil. Turn heat to low. Cover and simmer for about 20 minutes, or until liquid is absorbed and rice is tender.
• Remove from heat and let rest, covered, for 5-10 minutes. Uncover and stir in parsley, dill, lemon zest, and salt and pepper, to taste, Serve immediately.

GREEK LEMON RICE RECIPE

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!

LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE

Steps:

• To Make Chicken Stock:.
• In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
• Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
• Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
• To Make Rice: (use 4.5 cups of the chicken stock).
• Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
• When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
• When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
• In The Meantime:.
• In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
• Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
• When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
• Allow to sit 5-10 minutes before serving.
• The pilaf is supposed to be smooth and creamy, and slightly mushy.
• To Prepare Other Rice Ingredients to add to rice once it is cooked:.
• In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
• Add the garlic, mint, and pepper. Saute for about 2 more minutes.
• Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
• Add to rice, and mix.
• Just before serving add Feta cheese.
• Note: Add more lemon, if needed at serving time.

SARAH'S FETA RICE PILAF

Steps:

• Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.
• Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

GREEK LEMON PILAF

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.