Greek Rice
I am giving you stove top directions because I realize some people do not have a rice cooker, and it’s a good start to learning how to make rice. Interestingly, RecipeTin Eats has a recipe for baking rice in the oven. I have not personally tried this method (because I love and trust my rice cooker), but it does sound tested with great results.
As with most rice, the first step you should do is rinse the rice until the water runs clear. Using a fine, mesh sieve works great. When you see clear water coming out of the bottom of the sieve, give it a few gentle shakes and place the sieve over a bowl to allow the water to fall into the bowl while you continue with the recipe.
You don’t have to use sumac. Especially if you don’t think it’s an ingredient you will often use. It adds an extra pop of tang/sour, though. You will get some of that from the lemon juice. Sumac is probably not a spice in most American households. Don’t feel like you have to spend the money on it if you’re not going to get multiple uses out of a bottle.
Check out my Chicken Shawarma, Hummus, Greek Lentils, and Tahini Sauce for an incredible, at-home, Greek meal!
Enjoy
Greek Rice
Ingredients
- 1 1/2 cups long grain white rice, rinsed, then set to drain over a bowl
- 2 tablespoons unsalted butter
- 1 large garlic clove, pushed through a garlic press or grated on a zester
- 2 tablespoons lemon juice
- 2 1/2 cups low-sodium chicken stock, or vegetable stock
- 1 teaspoon kosher salt, or to taste, depending on your brand of stock
- 1/4 teaspoon freshly-cracked black pepper, or to taste
- 1/4 teaspoon dried Mediterranean oregano leaves
- 1 tablespoon Italian parsley, chopped
- 1/2 teaspoon sumac, for sprinkling, optional
Instructions
- While your rinsed rice is draining, melt the butter over medium heat in a 4-quart saucepan/pot.
- Once melted, add the rice and stir until the rice begins to smell fragrant, approximately 3 to 5 minutes. Add the garlic and stir for 30 seconds. Do not let the garlic burn. Turn the heat down if necessary.
- Add the lemon juice, stock, salt, pepper, and oregano. Bring up to a boil.
- Lower the heat to low and place a lid on the pot. Simmer until the rice is cooked and the liquid has been absorbed, approximately 15 to 20 minutes. (My rice took 18 minutes.)
- Remove from the heat, keep the lid on the pot, and let the rice sit for 5 minutes.
- Gently scrape the rice into a serving bowl, a little at a time, so you are “fluffing” as you go.
- Taste for seasoning and add any salt or pepper as desired.
- Sprinkle with parsley and sumac. Serve very warm.
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