Easy Greek Rice
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Ingredients
- 1 tbsp Olive oil
- 4 Shallots
- 2 Garlic clove
- 200 g Long grain white rice
- 1 tsp Dried oregano
- 1 pinch Fine sea salt and ground black pepper
- 6 tablespoons Lemon juice
- 1 tbsp Lemon zest
- 500 ml Chicken stock
- 15 g Curly parsley (finely chopped)
Method
- Heat 1 tbsp Olive oil in a large pan and gently soften 4 Shallots and 2 Garlic clove, for about 3-4 minutes.
- Add 200 g Long grain white rice and stir and cook for about 1 minutes more, until the rice starts to go translucent.
- Add 500 ml Chicken stock, 1 tsp Dried oregano, half of the 6 tbsp Lemon juice and 1 pinch Sea salt and black pepper. Bring to the boil and cook on a gentle heat, with the lid on, for 15 minutes.
- Turn the heat off and leave with the lid on for 10 more minutes.
- Remove the lid and fluff up the rice with a fork and add the remaining lemon juice, 1 tbsp Lemon zest and 15 g Curly parsley and mix well.