My Big Fat Greek Pilaf Recipes

LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS

Steps:

• To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
• Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
• Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
• Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
• Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

GREEK CHICKEN PILAF

Steps:

• In a skillet over medium heat, add oil and let it heat up a bit.
• Add in onion and garlic; stir/saute for 5 minutes or until tender.
• Add in rice and cook/stir 1 minute longer.
• Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine.
• Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray.
• Add in chicken and broth; stir to combine.
• Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed.
• Sprinkle with feta cheese and olives.
• Let rest 5-10 minutes before serving.

GREEK LEMON RICE PILAF

Steps:

• Rinse rice well then soak for 15-20 minutes in enough cold water to cover the rice by one inch. Drain well.
• Heat olive oil over medium high heat in a large saute pan with a lid. Add garlic and orzo pasta. Cook and stir for a few minutes, until orzo is lightly browned. Stir in the rice.
• Add the lemon juice and broth and bring to a boil. Turn heat to low. Cover and simmer for about 20 minutes, or until liquid is absorbed and rice is tender.
• Remove from heat and let rest, covered, for 5-10 minutes. Uncover and stir in parsley, dill, lemon zest, and salt and pepper, to taste, Serve immediately.

MY BIG FAT GREEK PILAF

Steps:

• MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
• ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
• SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
• ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments).
• BRING to a rolling boil; ALLOW to boil for 1 minute.
• REDUCE heat to lowest setting.
• SIMMER covered for 35-40 minutes.
• FLUFF rice with a fork.
• FOLD in feta cheese to rice until just combined.
• SERVE with your favorite meat, fish or vegetable entree and ENJOY!