Greek Rice

3-4
Servings
5m
Prep Time
10-25m
Cook Time
15m
Ready In


"A simple way to 'jazz up' every day white or brown rice. Nothing difficult; and, it tastes amazing."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (143.5 g)
  • Calories 200.8
  • Total Fat - 10.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 21.6 mg
  • Sodium - 322.4 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3 g
  • Protein - 7 g
  • Calcium - 149.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 37.9 mg
  • Thiamin - 0.1 mg

Step 1

Rice ... Cook the rice according to package directions. I prefer to cook mine in chicken or vegetable broth; but, it is not necessary. Cooking times will vary according to what type of rice you use. And, it doesn't matter what type of rice; just use your favorite.

Step 2

Pine Nuts ... You can toast them or not. I actually don't for this recipe; but, you can always toast them. Add the nuts to a dry saute pan for 2-3 minutes on medium high heat, stirring often.

Step 3

Lemons ... As the rice cooks, add the lemon to a small saute pan; or, you can do this on a grill - and, cook cut side down, until the lemon begins to caramelize.

Step 4

Olives ... I know that most people like to cut them in half. Honestly, I love to 'squish' them between my fingers. It allows some of the juices to get into the bowl and, it is just a much more rustic feel. Its actually a Chef's Trick - definitely how I deal with them; but, you can always cut them in half if you prefer.

Step 5

Finish ... Squeeze the lemon over the warm cooked rice, cut side up (so the seeds don't get in); and, add the olives, pine nuts, mint, and oregano. Season with a little pepper, and a drizzle of olive oil - then, toss to combine.

Step 6

Serve and ENJOY! ... It's a great side to any of your favorite dishes. And, the caramelized lemon and fresh herbs are really the key. Don't skip those.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Loved the meld of all the flavors. I especially liked the pine nut flavour coming through to add an additional something just to tease me. I only had colossus olives so I chopped them. Served as a side with souvlaki chicken breast (not skewered) Great dinner

(23 Apr 2015)