This one is light, bright and oh-so-tasty! Close your eyes and let it transport you to the salty seaside of Santorini with the breeze blowing through the streets - this Greek rice will probably become your new favorite (don't say I didn't warn you). Every dish is better with fresh herbs in my opinion. They are a little pricey, but worth the splurge in my opinion. Just know if you can't, I totally get it, and dried would be totally fine just use a tad bit less than the recommended fresh amounts below. I love this recipe with my Hot Honey Harissa Chicken or in my Mediterranean Better-Than-Cava Bowl. But honestly, just serve me up a big bowl of this with a spoon and I'm happy!
What You'll Need:
• 1 cup white basmati rice
• 2 cups chicken bone broth
• 3 clover garlic (finely chopped)
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp turmeric
• 1 lemon
• 3 tbsp fresh dill
• 1 tbsp fresh parsley
• Feta for crumbling on top (if desired)
• Avocado Oil
• Salt & pepper
How To:
≥≥ Get the rice going first thing! Toast your rice in about a tablespoon of avocado oil until lightly golden brown. Be sure to watch it and don't let it burn! Next, throw in your garlic and mix. Let it get fragrant for a few minutes. Then add in your dried oregano, onion powder, turmeric, salt and pepper. Put the lid on and cook according to your rice instructions on the package.
≥≥ Get everything else prepared! Cut your lemon in half - keep one half whole and the other half slice into rounds or wedges for garnish. Chop up your dill and parsley.
≥≥ Once the rice is done, let it steam with the lid on for a few minutes. Juice half of your lemon into the rice along with your dill. Mix and serve in a giant bowl. Garnish with fresh parsley, crumbled feta and lemon.
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