Greek Rice
We made this rice a few weeks back when we had our Greek night. It honestly was so delicious I cannot believe the amount of flavour it had. I was going to make plain rice cooked in chicken broth but decided to spice it up a bit and make the Greek experience a little more exciting. This rice really doesn't need anything else with it but pairing it with chicken souvlaki, Greek salad and tzatziki sauce takes it to the next level of flavour. The boys also really enjoyed the rice with all of the different spices. We have definitely expanded out flavour pallet during social distancing as I have more time to try recipes that we might not have thought of before.
Start with cooking the onions in oil in a pan (that has a lid or that you can cover) until they start to get soft. Add in your minced garlic and cook for another minute. Next you're going to add the rice to the pan to cook in the onion and oil mixture. You're going to do this for about a minute to help it get translucent and coated in the oil, onion and garlic.
Next you're going to add the zest and juice of 1 lemon and give it a stir. Now add in your oregano and give it another quick stir before adding in your chicken or vegetable broth. Bring it up to a simmer and then cook on low covered for approximately 15 minutes.
Once the rice is done cooking for 15 minutes, take it off the heat and leave it covered for an additional 10 minutes. Add more lemon juice on top and fluff with a fork. Garnish with fresh parsley & oregano if you wish and add salt and pepper to taste. We didn't add the fresh herbs at the end but did add some dried herbs. Just make sure you add less if using dried herbs.
Ingredients:
1 onion
3 cloves of garlic
3 Tbsp olive oil
1 1/2 cups long grain white rice
1/2 tsp dried oregano
2 lemons
2 1/4 cups chicken or vegetable broth
Garnish
3 Tbsp chopped oregano
1 Tbsp chopped parsley
1 Tbsp olive oil
Salt and pepper to taste
Directions:
1. Peel and chop the onion into small chinks and peel and mince the garlic.
2. Heat the olive oil in a large pan (one with a lid or that you can cover)
3. Add the onions and cook over low heat for approximately 4-5 minutes (essentially until they're soft) Add the garlic and cook for another minute.
4. Pour the rice in and stir to coat in the olive oil and onion mixture.
5. Add the zest and juice of 1 lemon, dried oregano and then pour in the chicken or vegetable broth
6. Bring to a simmer and cover and cook on low for 15 minutes.
7. once the time is done, remove the pan from the heat and leave it covered for 10 minutes.
8. Once this time is up, remove the lid and squeeze over the juice of the remaining lemon.
9. Garnish with fresh herbs and salt and pepper to taste.
Start with cooking the onions in oil in a pan (that has a lid or that you can cover) until they start to get soft. Add in your minced garlic and cook for another minute. Next you're going to add the rice to the pan to cook in the onion and oil mixture. You're going to do this for about a minute to help it get translucent and coated in the oil, onion and garlic.
Next you're going to add the zest and juice of 1 lemon and give it a stir. Now add in your oregano and give it another quick stir before adding in your chicken or vegetable broth. Bring it up to a simmer and then cook on low covered for approximately 15 minutes.
Once the rice is done cooking for 15 minutes, take it off the heat and leave it covered for an additional 10 minutes. Add more lemon juice on top and fluff with a fork. Garnish with fresh parsley & oregano if you wish and add salt and pepper to taste. We didn't add the fresh herbs at the end but did add some dried herbs. Just make sure you add less if using dried herbs.
Ingredients:
1 onion
3 cloves of garlic
3 Tbsp olive oil
1 1/2 cups long grain white rice
1/2 tsp dried oregano
2 lemons
2 1/4 cups chicken or vegetable broth
Garnish
3 Tbsp chopped oregano
1 Tbsp chopped parsley
1 Tbsp olive oil
Salt and pepper to taste
Directions:
1. Peel and chop the onion into small chinks and peel and mince the garlic.
2. Heat the olive oil in a large pan (one with a lid or that you can cover)
3. Add the onions and cook over low heat for approximately 4-5 minutes (essentially until they're soft) Add the garlic and cook for another minute.
4. Pour the rice in and stir to coat in the olive oil and onion mixture.
5. Add the zest and juice of 1 lemon, dried oregano and then pour in the chicken or vegetable broth
6. Bring to a simmer and cover and cook on low for 15 minutes.
7. once the time is done, remove the pan from the heat and leave it covered for 10 minutes.
8. Once this time is up, remove the lid and squeeze over the juice of the remaining lemon.
9. Garnish with fresh herbs and salt and pepper to taste.
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