My Moms Greek Lemon Rice 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!

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.

LEMONY BROWN RICE PILAF

Steps:

• In a heavy saucepan, saute onion in about half of the butter until soft.
• Add additional butter and allow to melt. Stir in rice and cook two minutes, stirring to coat rice with butter.
• Add chicken stock and 2 T lemon juice. Bring to a boil, cover TIGHTLY*, turn heat low, and simmer 50 minutes or until liquid is absorbed.
• Remove from heat and add lemon zest and additional lemon juice to taste.
• *TIP: if your pot lids aren't very tight, you can put a few layers of grease-proof paper or a clean tea-towel over the pot and jam the lid on over it.

GREEK LEMON-RICE PUDDING

Steps:

• Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
• Bring to a boil and lower the heat to a mild simmer.
• Cover and cook until rice is tender, approximately 20 minutes.
• Remove from stove and beat in the eggs.
• Continue to beat 1-2 minutes.
• Stir in sugar, lemon juice and peel, and vanilla.
• Transfer to a serving bowl.
• Sprinkle top generously with cinnamon.
• Cool to room temperature.
• Cover tightly and refrigerate until cold.

EASY GREEK RICE

Steps:

• In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
• Mix in the grated carrot and stir for another 2 minutes.
• Incorporate the chicken broth and bring the mixture to a boil.
• Stir in the lemon juice and rice.
• Cover, remove from heat and set aside for 10-15 minutes.
• Enjoy this easy rice recipe with Greek style!