Greeklemonanddillricewithfetaricecooker Recipes
GREEK LEMON AND DILL RICE WITH FETA (RICE COOKER)
From The Ultimate Rice Cooker Cookbook. The combination of dill and lemon is seen throughout Greek cooking, and is wonderful! The authors call for using a 6 cup rice cooker, but I've had no problems using my 3 cup model. Cooking time includes 20 minutes resting time for the rice. This can also be made with brown rice- just increase the chicken stock to 2 2/3 cups.
Provided by IngridH
Categories Long Grain Rice
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Coat the rice bowl with cooking spray.
- Add the rice and stock to the bowl.
- Set the machine for the regular white rice cycle and start.
- When the machine switches to keep warm, let it sit and steam for 10 minutes.
- While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
- Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
- When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
- Close the cover and continue on 'keep warm' for 10 more minutes.
- Transfer the rice to a serving dish, and top with the feta and lemon wedges.
GRILLED GREEK LEMON OREGANO CHICKEN WINGS
I adapted an old recipe for whole grilled chickens into a wing version for tailgating parties. You can marinade the chicken pieces ahead of time and transport to cooking site.
Provided by Mama Cee Jay
Categories Chicken
Time 2h19m
Yield 24 pieces, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place thawed chicken wings into gallon size zip top bag.
- Combine olive oil, lemon juice, oregano, garlic, salt and pepper in a small mixing bowl. Pour over chicken pieces and seal bag. Refrigerate chicken pieces for at least two hours, turning over at least once during this time.
- Preheat gas grill on high for five minutes.
- Remove chicken pieces from marinade and place onto baking sheet lined with paper towels. Discard excess marinade.
- Turn inside burners to medium low while leaving outside burners on high. Place chicken pieces on middle of grill skin side up. Cover and cook for 7 minutes. Turn pieces over and cook for another 5-7 minutes or until meat thermometer indicates 170 degrees F.
- Serve while hot and juicy! Enjoy!
Nutrition Facts : Calories 595.2, Fat 45.4, SaturatedFat 11.4, Cholesterol 174.8, Sodium 603.4, Carbohydrate 4.8, Fiber 2, Protein 42.2
GREEK YOGURT, NUTS, & FRUIT
Make and share this Greek Yogurt, Nuts, & Fruit recipe from Food.com.
Provided by Trainer Jo
Categories Breakfast
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Chop up apple (or any other fruit or berries), and sprinkle apple and almonds over yogurt. 1 tbsp honey can also be drizzled over if you need a little sweetness.
Nutrition Facts : Calories 402.8, Fat 18.6, SaturatedFat 1.6, Cholesterol 3.7, Sodium 260.3, Carbohydrate 46.6, Fiber 8.1, Sugar 34.7, Protein 18.3
SPICY DILL RICE
Not your typical boring rice! Dill, cardamom and jalapeño come together to lend an interesting twist that really pumps up this rice dish from Operakällaren in Stokholm. Packed with flavor, this rice is terrific with poultry or seafood entrees.
Provided by NcMysteryShopper
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a 2 quart saucepan (you will need on that has a lid) over medium heat. Add onions, cardamom, and jalapeño; sauté for about one minute. Add rice and stir until the grains are well coated, about 1 minute. Add dill and salt and sauté over low heat for 2 minutes.
- Add broth, cover saucepan, and cook on low until the rice is tender and has absorbed all the liquid, about 25 minutes. Let the rice stand for 5 minutes and fluff with fork.
Nutrition Facts : Calories 200.1, Fat 5.5, SaturatedFat 1.1, Cholesterol 2.7, Sodium 423.1, Carbohydrate 32.2, Fiber 1.7, Sugar 2.6, Protein 5.3
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