Greek Lemon Pilaf Food

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!

GREEK LEMON PILAF

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.

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 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.

GREEK FESTIVAL LEMON RICE PILAF

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.

MY MOM'S GREEK LEMON RICE

Steps:

• Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
• Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
• Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

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!