Greeklemonanddillricewithfetaricecooker Recipes

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GREEK LEMON RICE RECIPE



Greek Lemon Rice Recipe image

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

2 cups long grain rice (uncooked)
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/2 cup orzo pasta
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Large handful chopped fresh parsley
1 tsp dill weed (dry dill)

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 LEMON AND DILL RICE WITH FETA (RICE COOKER)



Greek Lemon and Dill Rice With Feta (Rice Cooker) image

From The Ultimate Rice Cooker Cookbook. The combination of dill and lemon is seen throughout Greek cooking, and is wonderful! The authors call for using a 6 cup rice cooker, but I've had no problems using my 3 cup model. Cooking time includes 20 minutes resting time for the rice. This can also be made with brown rice- just increase the chicken stock to 2 2/3 cups.

Provided by IngridH

Categories     Long Grain Rice

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 11

cooking spray
1 1/2 cups long grain white rice
2 cups chicken stock
2 tablespoons olive oil
2 small boiling onions, chopped
1/4 cup pine nuts
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill
1 1/2 teaspoons minced of fresh mint (optional)
1 cup crumbled feta
1 lemon, cut in 8 wedges

Steps:

  • Coat the rice bowl with cooking spray.
  • Add the rice and stock to the bowl.
  • Set the machine for the regular white rice cycle and start.
  • When the machine switches to keep warm, let it sit and steam for 10 minutes.
  • While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
  • Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
  • When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
  • Close the cover and continue on 'keep warm' for 10 more minutes.
  • Transfer the rice to a serving dish, and top with the feta and lemon wedges.

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