Authentic Greek Rice Recipe

Grilled Greek Panzanella Salad Crisco. fresh lemon juice, chopped fresh mint, crumbled feta cheese, minced fresh garlic and 4 more.

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Heat about 3 tablespoon 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 …

Rating: 4.7/5(80)
Total Time: 45 mins
Category: Side Dish
Calories: 145 per serving
1. 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.
2. 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.
3. 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.)
4. Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.

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Step 1. 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 …

Rating: 5/5(11)
Total Time: 55 mins
Category: Rice Side Dishes
Calories: 156 per serving
1. 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.
2. 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.
3. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

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The authentic recipe for the famous Greek rice. Delicious to eat on its own or as a side. This Greek lemon rice is cooked with sauteed onion in …

Rating: 5/5(2)
Category: Side Dish
Cuisine: Greek, Mediterranean
Total Time: 25 mins

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Add the chicken broth and Greek seasoning to the pot and stir to combine. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes …

Rating: 4.8/5(5)
Calories: 125 per serving
Category: Side Dish
1. Heat the oil in a large sauce pan over medium heat.
2. Once hot, add the rice, onion, and garlic and cook, stirring often, until the rice is lightly golden at the tips and the onions have softened.
3. Add the chicken broth and Greek seasoning to the pot and stir to combine. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes over medium low heat.
4. Turn off the heat and let the pan set, covered, for 10 minutes.

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Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another …

Rating: 5/5(20)
Calories: 155 per serving
Total Time: 30 mins
1. Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
2. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
3. 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.
4. Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions).

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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 …

Rating: 4.5/5(21)
Category: Side
Cuisine: Greek
Calories: 274 per serving
1. Peel and chop the onion into small chunks then peel and mince the garlic.
2. Heat the extra virgin olive oil in a large saute pan/ deep frying pan (Use one you have a lid for)
3. Add in the onions and cook over low heat for 4-5 minutes until soft, Add the garlic and cook for a further minute.
4. Pour in the rice and stir to coat in the olive and onion mixture.

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Stir in the bay leaves, salt, and black pepper and saute for about 20 seconds. Stir in the broth. Cover the pot and bring the ingredients to a boil. Reduce the heat …

Estimated Reading Time: 1 min

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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 …

1. 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.
2. 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.
3. 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.
4. 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.

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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.

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Heat oil over medium heat in large saucepan or small pot. Add garlic and onion. Cook for 5 minutes or until translucent and sweet. Add rice and stir …

Rating: 5/5(41)
Total Time: 30 mins
Category: Sides
Calories: 216 per serving
1. Heat oil over medium heat in large saucepan or small pot.
2. Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
3. Add rice and stir until rice turns mostly translucent.
4. Add broth and water. Place lid on, bring to simmer then turn heat down to low.

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How To Make Greek Rice Pudding. In a large saucepan, combine rice and water. Bring to boil. Reduce heat to low, cover and simmer for 20 …

Rating: 4.4/5(119)
Calories: 194 per serving
1. In a large saucepan, combine rice and water. Bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until all water is absorbed.
2. While rice is cooking, combine sugar, egg and vanilla. Mix very well until completely whipped and smooth. Set to the side.
3. When rice is finished cooking, remove lid, and add milk. Continuously stir the milk into the rice, while cooking on low heat.
4. Stir for about 5 minutes and until it thickens. Once rice is no longer runny, add the sugar/egg mixture. Stir until well combined.

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The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick! A very versatile and easy to prepare Greek dish perfect for your Sunday family dinner or quick mid-week meal. Ready in under 30 minutes, this is a traditional Greek rice pilaf recipe for

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Greek rice pudding (rizogalo) is a no butter, egg-free traditional Greek recipe, which looks more like a thick custard than a pudding and is …

Rating: 4.7/5
Total Time: 40 mins
Category: Dessert
Calories: 280 per serving
1. To prepare this delicious Greek rice pudding recipe, heat the milk and rice in a large heavy bottomed saucepan. Simmer over medium heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to medium-low and gently cook, stirring occasionally, for 30-40 minutes until the pudding is thick and the rice is tender. (If you like to add some extra flavour to your Greek rice pudding, add some lemon peel or orange zest)
2. When preparing a Greek rice pudding, it is very important to simmer at low temperatures and to stir the mixture, so that the milk doesn’t burn and the rizogalo doesn’t stick on the bottom of the pan.
3. Remove the pan from the stove and add the sugar and the vanilla extract, stirring, until the sugar dissolves. (If the rizogalo needs to thicken a little bit more, dilute 1 tsp cornstarch in some water, add in the mixture and cook for a few more minutes.)
4. If you don’t serve the Greek rice pudding right away, it will form a crust. A little trick to avoid that is to pour the mixture in a large bowl and place over a bowl filled with ice cubes. Then stir the mixture until cold. Spoon the rizogalo into individual bowls and store in the fridge.

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Greek cuisine, it's the original Mediterranean Diet. These days, when health experts talk about the benefits of eating lots of fresh vegetables …

Estimated Reading Time: 6 mins

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Traditional food is one of the best ways to embrace a culture. Great traditional meals are the kind that you’ll be served if you are lucky enough to be invited into a Greek home or at a truly authentic taverna.They’re mind-blowingly delicious and have been passed down from generation to generation.

Estimated Reading Time: 6 mins

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Directions. General. In a pot, add the rice, water, milk and heavy cream. In a small food processor, beat the granulated sugar and 6 cardamom seeds. Beat for 1 minute, until the seeds are finely ground. If you don't have cardamom, you can add a vanilla pod and its seeds directly to the pot. Add the aromatic mixture to the pot.

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