Greek Lemon Rice #vegetarian #vegan

Greek Lemon Rice #vegetarian #vegan

You'll adore this brilliant, season pressed Greek lemon rice made with onions, garlic, new lemon juice and herbs! This is a simple side dish and matches delightfully with bunches of Mediterranean top choices including Souvlaki, Shrimp, and Greek prepared cod and some more! Make sure to look at my tips for idiot proof outcomes, and get every one of the recommendations for what different dishes to serve along! Rice cooker directions included.

In the event that you think rice is only a feared, exhausting side dish, this Greek lemon rice will refute you. Might I venture to state, when out it an attempt, it may very well turn into your preferred side ever! This lemon rice pilaf is a genuinely mainstream side dish, you may have examined a form of it at your neighborhood Greek café.

A couple of commonplace flavor creators get the acknowledgment for how brilliant and tempting this rice is. They are: onions, garlic, crisp lemon juice, and herbs (I utilized new parsley and a dash of dill weed.)

In any case, this lemon rice is exceptionally easy to make. It begins with a smidgen of rich additional virgin olive oil in which our onions, garlic are sauteed. From that point, we include a little orzo, rice, and our fluid (bunches of crisp lemon juice and stock). As the rice cooks in the lemon juice, it ingests all the tang and brilliance. What's more, toward the end, we hit it up with the herbs and a little lemon get-up-and-go to wrap everything up.

Also try our recipe Vegan Fried Rice

Greek Lemon Rice #vegetarian #vegan


You'll love this bright and super tasty Greek lemon rice with onions, garlic, lemon and fresh herbs. Two simple tips guarantee best results every time!

INGREDIENTS

  • 2 cups long grain rice (uncooked)
  • Early Harvest Greek extra virgin olive oil
  • 1 medium yellow onion, chopped (just over 1 cup chopped onions)
  • 1 garlic clove, minced
  • 1/2 cup orzo pasta
  • 2 lemons, juice of (PLUS zest of 1 lemon)
  • 2 cups low sodium broth (chicken or vegetable broth will work)
  • Pinch salt
  • Large handful chopped fresh parsley
  • 1 tsp dill weed (dry dill)


INSTRUCTIONS

  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.
  5. Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!


Read more our recipe : Soft and Chewy Sugar Cookies

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