Greek Lemon Rice Pilaf

30 Days of Greek Cooking: Day 5 of 30

This dish is packed with flavor from fresh ingredients! I try to grow as many of the vegetables, herbs, and spices that I use regularly in my home garden. Unfortunately, I live in a high-rise in the city, so I don’t have a lot of space on my balcony. I grow all of my favorite herbs indoor and outdoor year-round, but I’m restricted to 3-5 vegetables (depending on their size & needs) in the garden I’ve built outside. Let me tell you… if I had a lemon tree in my backyard and space for larger vegetables, I’d never have to leave the house during the growing season!

I always use fresh herbs in my recipes if I have them available. There is SUCH a difference between a dried herb from your cabinet and a fresh bunch from the garden or grocer. It’s a little more time-consuming to chop all of the fresh herbs yourself, but you absolutely can taste the reward of the extra work in your finished dish.

If you’re looking for a Greek main dish pairing, lemon rice pilaf makes a wonderful bed for soutzoukakia.

Items you’ll need to make this recipe:

• Fine mesh strainer or stainless steel colander
• Cutting board & knife
• Large saucepan
• Wooden spoon

Greek Lemon Rice Pilaf

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• Author: Christina Taylor
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Simple, tangy Greek lemon rice pilaf tossed with fresh herbs and natural flavors.

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Ingredients

2 cups long grain rice, uncooked

1/2 cup orzo pasta, uncooked

3 tablespoons extra virgin olive oil

1 yellow onion

3 garlic cloves, minced

1 lemon, zested

2 lemons, juiced (see notes*)

2 cups low-sodium vegetable stock

1 handful fresh parsley, chopped

2 tablespoons fresh dill, chopped

salt

black pepper

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Instructions

1. In a strainer, rinse rice well in cold water. Then put rice in a medium sized bowl and set aside.
2. Heat 3 tablespoons EVOO in a large saucepan until shimmering, but not smoking. Add onion and cook for 4 minutes until translucent. Add garlic and uncooked orzo pasta. Stir frequently for 2 minutes until orzo edges are translucent & center is still opaque.
3. Add rice to pan and stir to coat. Add lemon juice and vegetable stock and bring to a boil.
4. Once boiling, add lemon zest. Stir. Then turn heat to low and cover. Let cook for 20 minutes or until rice is done (see notes*).
5. Remove rice from stove and leave it covered & undisturbed for 10 minutes to settle.
6. Once settled, uncover and gently stir in fresh parsley and dill.
7. Serve as a side or next to your favorite main dish. If desired, garnish with lemon wheels.

Notes

juice one of the lemons you zested to reduce waste.

• Prep Time: 10 minutes
• Rest Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: One-Pot
• Cuisine: Greek

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