Having posted the recipe for the prawns yesterday, Sandie asked for the recipe for the Greek style rice with lemon and dill. I’m more than happy to oblige.
I should let you know that the recipe is a variation of one I found at Food.com (one of my favourite recipe web sites). The lemon and dill flavours go very well with any kind of a Mediterranean or Greek inspired meal. The original recipe also calls for feta or parmesan cheese to be sprinkled over the rice just before serving; I didn’t do that. It also calls for 1-2 teaspoons of black pepper. That was a bit much for me, but feel free to use as much, or as little, pepper as you’re comfortable with. We’ll be having the leftover rice tonight with leftover pork chops.
Here’s the recipe:
Greek Style Lemon Rice
- 3-4 tablespoons butter or olive oil
- 1 small onion, chopped
- 1-2 tablespoons fresh minced garlic (or to taste)
- 2 cups long grain white rice
- 3 1/2 cups chicken broth
- 1/2 cup lemon juice (fresh, if possible)
- 1-2 tablespoons fresh dill, chopped
- 1-2 teaspoons pepper (to taste)
- salt (to taste)
In a medium saucepan, melt the butter over medium heat; saute the onion and garlic for about 3 minutes, stirring constantly.
Add the rice and continue to sauté for another 3 minutes or so. Add the broth, lemon juice and bring to a boil. Add the pepper and dill and reduce the heat to low for about 20 minutes or until the liquid has been absorbed. Fluff with a fork.