Greek Style Lemony Rice And Orzo Pilaf With Feta Recipes

GREEK RICE

Steps:

• In a skillet on medium heat, melt butter. Once bubbling, combine lemon zest and garlic. Stir to combine.
• Add precooked rice to skillet. Stir to combine. Turn burner off once rice is warm throughout.
• Stir in feta cheese, and parsley. Drizzle with lemon juice, and season with salt and pepper to taste. Serve and enjoy!

GREEK-STYLE LEMONY RICE AND ORZO PILAF WITH FETA

Steps:

• In a medium saucepan melt butter over medium heat; add in onion, garlic and thyme, stir for about 3 minutes.
• Add in the rice and orzo; cook stirring for 3 minutes.
• Add in the broth and lemon juice; bring to a boil over medium heat.
• Add in black pepper, reduce the heat to low and simmer covered for about 20-22 minutes or until the liquid has absorbed.
• Transfer to a serving dish then sprinkle the feta on top (if using).
• Delicious!

LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE

Steps:

• To Make Chicken Stock:.
• In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
• Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
• Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
• To Make Rice: (use 4.5 cups of the chicken stock).
• Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
• When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
• When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
• In The Meantime:.
• In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
• Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
• When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
• Allow to sit 5-10 minutes before serving.
• The pilaf is supposed to be smooth and creamy, and slightly mushy.
• To Prepare Other Rice Ingredients to add to rice once it is cooked:.
• In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
• Add the garlic, mint, and pepper. Saute for about 2 more minutes.
• Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
• Add to rice, and mix.
• Just before serving add Feta cheese.
• Note: Add more lemon, if needed at serving time.

SARAH'S FETA RICE PILAF

Steps:

• Melt butter in a skillet over medium-low heat; cook and stir oro in the melted butter until golden brown, 3 to 5 minutes. Stir onion into orzo and cook until translucent, 5 to 10 minutes. Cook and stir garlic into orzo-onion mixture until fragrant, about 1 minute.
• Mix rice and chicken broth into orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.

KITTENCAL'S GREEK LEMONY RICE WITH FETA

Steps:

• In a saucepan heat olive oil over medium-high heat.
• Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
• Add in the rice and stir using a wooden spoon for 3 minutes.
• Slowly add in the broth and lemon juice; bring to a boil.
• Reduce heat cover and simmer until the rice is tender (about 20 minutes).
• Remove from heat and stir in the feta cheese (and kalamata olives if using).
• Season with salt and more black pepper if desired.
• Transfer to plate and drizzle the top with more lemon juice if desired.