Greek Lemon And Dill Rice With Feta Rice Cooker Food

EASY GREEK LEMON RICE IN A RICE COOKER

Steps:

• I rinsed 3 cups of white basmati rice until the water ran clear and then let the rice sit in water while I prepped the other ingredients.
• In a saucepan on the stove, heat your olive oil. Add the onions and garlic and the salt, cumin, and oregano. Saute. Add the lemon zest and the three cups of basmati rice, drained. Add the lemon juice to the rice and stir it well to coat your rice with the olive oil, herbs, and lemon.
• Transfer to your rice cooker - or continue cooking on the stovetop.
• I transferred the very flavorful rice to my rice cooker and added enough chicken broth to go a little higher than the 3 cup mark for white rice.
• Turn it on! That's it!
• At the end, I added additional lemon juice and fresh dill. I had read in some places to add additional butter at the end, but I did not do that. It tasted fine! I will definitely try to add butter on another day - I usually don't say no to butter.

GREEK LEMON RICE RECIPE

Steps:

• Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
• Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
• Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
• Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
• Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

LEMON RICE (RICE COOKER)

Steps:

• Place rinsed rice in the rice cooker bowl of your rice cooker.
• Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.
• Close the cover and set for the regular cycle.
• When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
• Close the cover and let the rice steam for 10 minutes.
• Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
• This rice will hold on Keep Warm for 1-2 hours.
• Before serving, remove garlic and discard.
• Serve hot.

LEMON DILL RICE

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

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.

GREEK LEMON AND DILL RICE WITH FETA (RICE COOKER)

Steps:

• Coat the rice bowl with cooking spray.
• Add the rice and stock to the bowl.
• Set the machine for the regular white rice cycle and start.
• When the machine switches to keep warm, let it sit and steam for 10 minutes.
• While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
• Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
• When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
• Close the cover and continue on 'keep warm' for 10 more minutes.
• Transfer the rice to a serving dish, and top with the feta and lemon wedges.