Pilafi Greek Style Rice Food

GREEK STYLE RICE RECIPE (GREEK PILAF)

Steps:

• Peel and chop the onion into small chunks then peel and mince the garlic.
• Heat the extra virgin olive oil in a large saute pan/ deep frying pan (Use one you have a lid for)
• Add in the onions and cook over low heat for 4-5 minutes until soft, Add the garlic and cook for a further minute.
• Pour in the rice and stir to coat in the olive and onion mixture.
• Add the zest and juice of one lemon, the dried oregano and then pour in the hot vegetable broth.
• Bring to a simmer then cover and cook for 15 minutes over low heat.
• Once the time is done, remove the pan from the heat and leave it covered for 10 minutes.
• Once this time is done, remove the lid and squeeze over the juice of the remaining lemon.
• Taste the rice for salt, then garnish with your fresh herbs and finish with extra virgin olive oil and plenty of black pepper and salt if needed.

PILAFI (GREEK STYLE RICE)

Steps:

• Using the chicken broth for liquid, cook the rice according to directions.
• Stir in the vegetables and the paprika.
• Serve warm or at room temperature.

GREEK RICE PILAF

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.

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!

PILAFI ME THROUMBI (GREEK SAVORY RICE)

Steps:

• Brown the rice, onion and garlic in the olive oil and butter over high heat.
• Deeply browning the rice gives the rice its distinct flavor.
• You must use the butter so it will brown.
• Do not use margarine, it will not work.
• This will take about 5 minutes.
• Add water, and rest of ingredients, cover the pot and simmer on low heat until all water is absorbed (about 20 minutes).

GREEK CHICKEN AND RICE

Steps:

• In a large saucepan melt butter over medium heat and add chicken.
• Brown on all sides then remove from pan and set aside.
• Add onion and tomato and saute until onion turns translucent.
• Stir in oregano and lemon juice.
• Add rice and stir well to combine and coat all grains of rice.
• Add chicken stock, stir and return chicken to pot.
• Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
• Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.