Greek Rice Pilaf

Greek Rice Pilaf

Ingredients:

• 1 1/2 cups Basmati brown rice

• 3 cups water or chicken stock

• 1 to 2 tbsp olive oil

• 1 small onion, diced

• 3 garlic cloves, minced

• 3 tbsp lemon juice

• zest of 1 lemon

• 2 tsp dried oregano

• 2 cups frozen peas

• 1/2 cup sliced Kalamata olives

• salt and pepper to taste

1. Heat oil in a large pan with a tight fitting lid. Saute onion for 3 to 4 minutes. Saute garlic 1 minute.

2. Add rice and stir to coat with oil. Cook rice, stirring occasionally for 5 minutes.

3. Add lemon juice, zest, oregano water/stock, and salt and pepper. Stir to combine.

4. Cover, bring to a boil, reduce heat to simmer and allow rice to cook for 25 minutes.

5. Add frozen peas and olives to pan on top of rice (do not stir). Cover and continue cooking for 20 minutes.

6. Turn stove off but leave pot on stove. After 10 minutes, fluff rice with a fork and serve with Grilled Spatchcock Chicken and a Greek Salad.

Serves: 6

Notes&Tips:

• I used brown Basmati rice so my cooking time was longer. Feel free to use whatever rice you have on hand. But remember to following the cooking directions for the type of rice you use.

• This dish can be served as is if you're in a mood for vegetarian or if you're a vegetarian. It has a lot of flavor. Adding some beans will give a vegetarian some protein.

• Also, feel free to substitute the peas for whatever vegetable you like: spinach or kale are great alternatives; green beans or asparagus would also work well in this dish.

• I always cook more rice than we'd need for a meal as my daughter loves rice and would eat a second helping and love left-overs.