Best Greek Lemon And Dill Rice With Feta Rice Cooker Recipes

Kittencal's Greek Lemony Rice With Feta image

Provided by Kittencalrecipezazz

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil (or use enough to cover the bottom of your saucepan)
1 small onion, finely chopped
1 -2 teaspoon dried oregano (rubbed between your fingers to release the flavors)
3 large garlic cloves, finely chopped (do not finely mince or the garlic will burn when cooked with the onion)
1/2 teaspoon fresh ground black pepper
1 cup long grain white rice (washed over with cold water)
1 1/2 cups chicken broth
1 lemon, juice of, large whole
4 ounces crumbled feta cheese
1/4-1/3 cup kalamata olive, pitted and sliced (optional)
salt (optional and to taste)

Steps:

In a saucepan heat olive oil over medium-high heat.
Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
Add in the rice and stir using a wooden spoon for 3 minutes.
Slowly add in the broth and lemon juice; bring to a boil.
Reduce heat cover and simmer until the rice is tender (about 20 minutes).
Remove from heat and stir in the feta cheese (and kalamata olives if using).
Season with salt and more black pepper if desired.
Transfer to plate and drizzle the top with more lemon juice if desired.

Greek Lemon and Dill Rice With Feta (Rice Cooker) image

Provided by IngridH

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 11

cooking spray
1 1/2 cups long grain white rice
2 cups chicken stock
2 tablespoons olive oil
2 small boiling onions, chopped
1/4 cup pine nuts
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill
1 1/2 teaspoons minced of fresh mint (optional)
1 cup crumbled feta
1 lemon, cut in 8 wedges

Steps:

Coat the rice bowl with cooking spray.
Add the rice and stock to the bowl.
Set the machine for the regular white rice cycle and start.
When the machine switches to keep warm, let it sit and steam for 10 minutes.
While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
Close the cover and continue on 'keep warm' for 10 more minutes.
Transfer the rice to a serving dish, and top with the feta and lemon wedges.

Lemon Dill Rice image

Provided by PAFoodie

Categories Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup long grain rice
1/2 cup onion, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon dried dill
1/2 lemon, juice of
1/2 lemon, zest of, finely grated
1 teaspoon salt
fresh ground pepper (3 grindings)
2 cups water (scant)

Steps:

Heat the olive oil in a saucepan.
Saute the chopped onion for 1 minute.
Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
Add the rest to the ingredients and bring to boil.
Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
Fluff well with a fork, replace the lid and let sit for 5 minutes.
Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

Nutrition Facts : Calories 239.8, Fat 7.1, SaturatedFat 1, Sodium 589.8, Carbohydrate 39.7, Fiber 1.1, Sugar 1.1, Protein 3.7