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
PALEO GREEK 'RICE'
This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and paleo diet-friendly. We served this underneath grilled lamb kabobs. It was a big hit!
Provided by Kristen Bailey
Categories Cauliflower Rice
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
- Shred cauliflower in a food processor until it is the size of small rice grains.
- Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
- Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 8 g, Fat 9.5 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 56.6 mg, Sugar 3.3 g
PALEO GREEK 'RICE'
This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and paleo diet-friendly. We served this underneath grilled lamb kabobs. It was a big hit!
Provided by Kristen Bailey
Categories Cauliflower Rice
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
- Shred cauliflower in a food processor until it is the size of small rice grains.
- Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
- Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 8 g, Fat 9.5 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 56.6 mg, Sugar 3.3 g
GREEK RICE
My husband is of Greek decent, so I'm always interested in Greek recipes. This dish goes together easily and cooks quickly, plus it costs less than packages rice mixes.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts :
PALEO GREEK 'RICE'
This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and paleo diet-friendly. We served this underneath grilled lamb kabobs. It was a big hit!
Provided by Kristen Bailey
Categories Cauliflower Rice
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
- Shred cauliflower in a food processor until it is the size of small rice grains.
- Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
- Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 8 g, Fat 9.5 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 56.6 mg, Sugar 3.3 g
PALEO GREEK 'RICE'
This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and paleo diet-friendly. We served this underneath grilled lamb kabobs. It was a big hit!
Provided by Kristen Bailey
Categories Cauliflower Rice
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
- Shred cauliflower in a food processor until it is the size of small rice grains.
- Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
- Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 8 g, Fat 9.5 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 56.6 mg, Sugar 3.3 g
PALEO GREEK 'RICE'
This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and paleo diet-friendly. We served this underneath grilled lamb kabobs. It was a big hit!
Provided by Kristen Bailey
Categories Cauliflower Rice
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
- Shred cauliflower in a food processor until it is the size of small rice grains.
- Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
- Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 8 g, Fat 9.5 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 56.6 mg, Sugar 3.3 g
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