Greek lemon rice pilaf

Yield: 6 servings

Cooking time

• 45 minutes

Equipments

• Saute pan or saucepan with wide diameter and a lid
  

Ingredients

• 2 cups (360g) [2.5 cups / 1lb] long grain rice
• 1 1/2 [1 1/2] tbsp Olive oil
• 1 medium yellow onion (200g) [250g], chopped
• 1 garlic [6.3g] clove, minced
• 1/2 cup (90g) [112g] orzo pasta
• 2 cups [600 cc] chicken or vegetable broth
• 80ml [100 ml] lemon juice OR juice of 2 lemons

Ingredients - Garnish

• 1 lemon, zest
• 1/2 cup (20g) fresh Italian parsley, chopped
• 1 tsp dill weed (dry dill)
• (Optional) 2 lemon slices

Directions

1. Wash rice well and soak it for 15 minutes in plenty of cold water. Drain well.
2. Add oil and garlic in a saute pan and heat the pan to low heat for 10 minutes. 
3. Heat the pan to medium heat. Add onion and orzo pasta, and cook for 3 to 4 minutes or until onion become translucent and orzo pasta gains some color. 
4. Stir in rice and toss to coat.
5. Add broth and lemon juice and bring liquid to a rolling boil.
6. Give one big stir to scrape the bottom of pot. Turn heat to low. Cover and cook for 15 minutes.
7. Remove rice from heat and leave the pot with lid on for 10 minutes.
8. Stir in parsley, dill weed and lemon zest. 
   (Optional) Add a few slices of lemon on top for garnish. 

Note

For 2-Week Mediterranean Diet Challenge:
Freeze 1/3 of lemon rice for next week, and another 1/3 as leftover.

Ingredients - Original

• 2 cups long grain rice (uncooked)
• Early Harvest Greek extra virgin olive oil
• 1 medium yellow onion, chopped (just over 1 cup chopped onions)
• 1 garlic clove, minced
• ½ cup orzo pasta
• 2 lemons, juice of (PLUS zest of 1 lemon)
• 2 cups low sodium broth (chicken or vegetable broth will work)
• Pinch salt
• Large handful chopped fresh parsley
• 1 tsp dill weed (dry dill)

Recipe quoted from: 

Greek Lemon Rice Recipe by Suzy Karadsheh - visit the page for details and a video