Greek Rice

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.