Easy Greek Rice Recipes

Steps:

• Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
• Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
• Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Steps:

• Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
• Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Steps:

• In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
• Mix in the grated carrot and stir for another 2 minutes.
• Incorporate the chicken broth and bring the mixture to a boil.
• Stir in the lemon juice and rice.
• Cover, remove from heat and set aside for 10-15 minutes.
• Enjoy this easy rice recipe with Greek style!

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

Steps:

• Heat ¼ cup of the olive oil in a large pot. Add the onions, leeks (if using) and scallions and sauté them over medium heat for about 8-10 minutes or until they are soft.
• Stir in the rice and cook for 1 to 2 minutes until it is well-coated with olive oil. Next, add the spinach in batches and stir often to cook down.
• To the pot, add 4 cups of hot water (or vegetable stock) and season with salt and pepper. Cook over low heat, partially covered, until the rice is tender but fully cooked, about 20 minutes.
• About five minutes before it is done, stir in the fresh dill and parsley. Check the consistency and add some more hot water if necessary. The finished dish should not be dry, but rather slightly brothy.
• Stir in the lemon juice and remove from the heat. Taste and adjust the seasoning if necessary. Drizzle with the remaining ¼ cup of olive oil and let it sit, covered with a clean kitchen towel, for about two to three minutes. At that point the rice will have absorbed most of the liquid in the pot.
• Serve it warm or at room temperature with some hearty bread, Greek Feta cheese, or, Greek yogurt on the side.

Steps:

• Before you start have chicken broth cans opened and ready to pour.
• Melt butter in large sauce pan.
• Add rice and stir constantly until golden browned (Use Med-Hi Heat).
• Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).