Tuesday, December 11, 2012

Mediterranean Rice

This is pretty much just another rice recipe.  Not super exciting, but still important in its own way.  It has nice lemony flavor that goes nicely with gyros.     

  • 2 tablespoons olive oil
  • 1 cup onion (1/2 large onion), diced
  • 2 cloves garlic, minced
  • 2 cups rice (I used Basmati)
  • 4 cups chicken stock
  • 3 teaspoons lemon zest
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup parsley, chopped and divided

Cook onion and garlic in olive oil in a medium pan.

Add rice and cook until rice is browned. 

Add chicken stock, lemon zest, cumin, salt, peppper, and 1/4 cup chopped parsley.

Bring to a boil, cover, and cook for 20 minutes. 

Add additional 1/4 cup of parsley. 

Source:  Megan Porter

No comments:

Post a Comment