Greek Rice Toss Food

GREEK RICE (SPANAKORIZO)

Steps:

• Measure out and rinse the basmati rice under running cold water. Set aside.
• Heat olive oil in a medium sauce pan over medium heat. Sauté onions until translucent (about 3-5 minutes). Add garlic and sauté for another minute.
• Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
• Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
• Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender, about 15 minutes.
• Stir in the lemon juice and the remaining fresh dill before serving.
• Optional garnish with lemon strands.

SPANAKORIZO - GREEK SPINACH RICE

Steps:

• Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
• Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
• Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
• Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
• Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
• When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

GREEK RICE SALAD

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

GREEK RICE - RICE WITH SPINACH AND FETA

Steps:

• Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
• Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
• In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
• Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
• Add the crumbled feta and toss until the cheese begins to melt.
• Add to the cooked rice, toss well, and serve immediately.

GREEK RICE SALAD

Steps:

• Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
• Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.

GREEK RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

GREEK RICE TOSS

Steps:

• Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives, parsley, lemon juice, oregano, and lemon pepper.
• Chill 1 hour.
• Just before serving drizzle reserved artichoke liquid over salad.
• Spoon into individuallettuce-lined salad plates.