Lemony Greek Rice Pilaf Pilafi Recipe With Chicken Legs

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.

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.

GREEK FESTIVAL LEMON RICE PILAF

Steps:

• Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
• Add the lemon juice, chicken broth, and salt.
• Cover and simmer for 20 minutes.
• Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

LEMONY RICE PILAF

Steps:

• In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
• Stir in rice, then stock, and bring to a boil.
• Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
• Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
• Note: this reheats very well so don't fret if this makes too much for your family.