Greek Festival Lemon Rice Pilaf Food

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GREEK LEMON PILAF



Greek Lemon Pilaf image

Make and share this Greek Lemon Pilaf recipe from Food.com.

Provided by PalatablePastime

Categories     Rice

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup long grain rice
2 tablespoons orzo pasta
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped parsley

Steps:

  • In a heavy saucepan, saute onion in butter until tender.
  • Add rice and orzo and cook, stirring, for 2 minutes.
  • Add chicken broth and lemon juice and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
  • Fluff pilaf up with fork and stir in chopped parsley.

Nutrition Facts : Calories 361, Fat 9.2, SaturatedFat 5.3, Cholesterol 20.4, Sodium 571.5, Carbohydrate 59.2, Fiber 1.6, Sugar 2.4, Protein 9.1

GREEK FESTIVAL LEMON RICE PILAF



Greek Festival Lemon Rice Pilaf image

Every September Salt Lake has an amazing Greek Festival. Back in 2001 I got a pamphlet of Greek recipes from the festival. This rice pilaf is very similar to the rice pilaf served at my favorite Greek restaurant. Opa!

Provided by darthlaurie

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/4 lb butter
2 cups uncooked rice (Uncle Ben's long grain converted rice works well)
1/2 cup fresh lemon juice
5 cups hot chicken broth
salt & freshly ground black pepper

Steps:

  • Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
  • Add the lemon juice, chicken broth, and salt.
  • Cover and simmer for 20 minutes.
  • Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

GREEK RICE PILAF



Greek Rice Pilaf image

Make and share this Greek Rice Pilaf recipe from Food.com.

Provided by Olha7397

Categories     Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 cup white rice, preferably Arborio or 1 cup other short-grain rice
1/2 medium onion, finely chopped
1 1/4 cups water, and
1 tablespoon tomato paste, heaping
salt & freshly ground black pepper
1 pinch ground nutmeg, preferably freshly grated (optional)
1 tablespoon finely chopped fresh parsley leaves (optional)

Steps:

  • Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
  • Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
  • NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
  • As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
  • Adventures In Greek Cooking.

Nutrition Facts : Calories 239.9, Fat 7, SaturatedFat 1, Sodium 37, Carbohydrate 39.9, Fiber 1.7, Sugar 1.1, Protein 3.5

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