Tuesday, March 17, 2009

Georgette's Really Lemony Greek Pilafi

Another dish from our Greek dinner. This was unbelievable good. I liked the taste so much more than the rice from the local Greek place. I found this recipe on Kalyn's Kitchen and have made it a few times. The rice had good flavor with just enough lemon flavor. A few things I did differently, I misread the recipe when I made the rice this time and used 2 tablespoons of butter. I don't recommend this as you could taste the butter and it distracted some from the recipe. However using one tablespoon olive oil and one tablespoon is the way I've made it in the past and its really good that way. I also did not use the converted rice. I don't buy the stuff so I used other rice. I usually make it with medium grain brown or white rice but this time I used jasmine rice. I really liked the jasmine rice in this dish and will probably use it all the time now.

1 cup Uncle Ben's Converted Rice (not instant)
2 T olive oil (or 1 T butter and 1 T olive oil)
1 tsp. salt
3 T lemon juice (or more)
3 C chicken stock

Use a heavy pan with a tight fitting lid. Saute rice in olive oil for 2 minutes. Add salt and lemon juice and saute 1 minute more. Add chicken stock carefully so it doesn't splash up on you, let it come to a boil, reduce heat to the lowest you can get it and still keep the liquid boiling and cook 30 minutes without peeking at all.

After 30 minutes you are allowed to peek to see if all the liquid is absorbed. If not cook a few more minutes until it has.

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1 comment:

  1. Hi Norah,
    Thanks for reminding me about this recipe. I knew I saw it someplace. I can guarantee, I won't lose it this time!


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