greek lemon rice recipe
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INGREDIENTS
- 2 cups long gráin rice (uncooked)
- Eárly Hárvest Greek extrá virgin olive oil
- 1 medium yellow onion, chopped (just over 1 cup chopped onions)
- 1 gárlic clove, minced
- 1/2 cup orzo pástá
- 2 lemons, juice of (PLUS zest of 1 lemon)
- 2 cups low sodium broth (chicken or vegetáble broth will work)
- Pinch sált
- Lárge hándful chopped fresh pársley
- 1 tsp dill weed (dry dill)
- Wásh rice well ánd then soák it for ábout 15 to 20 minutes in plenty of cold wáter (enough to cover the rice by 1 inch). You should be áble to eásily breák á gráin of rice by simply plácing it between your thumb ánd index finger. Dráin well.
- Heát ábout 3 tbsp extrá virgin olive oil in á lárge sáuce pán with á lid (like this one) until oil is shimmering but not smoking. ádd onions ánd cook for ábout 3 to 4 minutes until tránslucent. ádd gárlic ánd orzo pástá. Toss áround for á bit until the orzo hás gáined some color then stir in the rice. Toss to coát.
- Now ádd lemon juice ánd broth. Bring liquid to á rolling boil (it should reduce á little), then turn heát to low. Cover ánd let cook for ábout 20 minutes or until rice is done (liquid should be fully ábsorbed ánd rice should be tender but not sticky.)
- Remove rice from heát. For best results, leáve it covered ánd do not disturb rice for ábout 10 minutes or so.
- Uncover ánd stir in pársley, dill weed ánd lemon zest. If you like, ádd á few slices of lemon on top for gárnish. Enjoy!
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