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Recipe
Greek Rice Recipe
This recipe combines my favorite traditional Greek ingredients to make a tasty rice dish. Add some chicken to make a meal out of it!
| Prep time: 10 Minutes |
Greek
|
| Cook time: 20 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 202 | 84% |
| Total Fat 22.57g | 28% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 308mg | 13% |
| Potassium 206mg | 6% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.54g | 0% |
| Protein 7.38g | 12% |
Ingredients Convert Measures
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup finely diced red onion (about 1/4 of a medium onion)
- 1 cup short or medium-grain rice
- 1 1/2 cup chicken broth
- 2 lemons, squeezed (or about 2 tablespoon lemon juice)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup quartered Kalamata olives
- 4 oz Feta (French!), crumbled
- 1/4 cup finely chopped flat-leaf (Italian) parsley
Directions
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic, cook and stir for about 1 minute until onions just begin to soften.
- Add rice and stir frequently for about 2 minutes. Next add broth, lemon juice, salt and pepper.
- Bring to a boil then reduce heat to very low, cover and simmer for 15-20 minutes or until water is absorbed. I'd check this at 15 minutes, if there is still a noticeable amount of liquid cover and cook for an additional 5 minutes. It shouldn't take more than 20 to cook completely.
- Add olives, Feta and parsley and stir until just incorporated, serve hot.
