GREEK STYLE SPINACH AND RICE
Make and share this Greek Style Spinach and Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy skillet or wok.
- Add onion and garlic and cook on medium-high until onion is softened and transparent.
- Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
- Toss in basil.
- Add salt and pepper to taste.
- Place in serving bowl and sprinkle with feta cheese.
GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES
Provided by Paula Wolfert
Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish or supper with crusty bread
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.
GREEK-STYLE LEMONY RICE AND ORZO PILAF WITH FETA
Make and share this Greek-Style Lemony Rice and Orzo Pilaf With Feta recipe from Food.com.
Provided by Kittencalrecipezazz
Categories White Rice
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan melt butter over medium heat; add in onion, garlic and thyme, stir for about 3 minutes.
- Add in the rice and orzo; cook stirring for 3 minutes.
- Add in the broth and lemon juice; bring to a boil over medium heat.
- Add in black pepper, reduce the heat to low and simmer covered for about 20-22 minutes or until the liquid has absorbed.
- Transfer to a serving dish then sprinkle the feta on top (if using).
- Delicious!
Nutrition Facts : Calories 362.6, Fat 9, SaturatedFat 5.3, Cholesterol 22.7, Sodium 647, Carbohydrate 59.1, Fiber 1.4, Sugar 2, Protein 10.1
GREEK-STYLE CHICKEN LEMON RICE SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring the chicken stock to a boil in a large stockpot over high heat. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes. Remove the chicken to a bowl. Once cooled, shred the chicken and reserve.
- Add the rice to the pot with the chicken stock and cook until al dente, about 8 minutes.
- Whisk the egg whites to soft peaks in a large bowl. Whisk together the egg yolks and most of the lemon juice in a medium bowl, reserving some juice to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, stirring constantly and adding the hot liquid slowly. Add the lemon zest and shredded chicken with any reserved juices to the soup and, very slowly, add the warm whipped egg/lemon mixture. Whisk to incorporate the egg mixture and prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking occasionally, until the soup thickens, about 10 minutes more.
- Season with salt and plenty of freshly cracked black pepper and add the remaining lemon juice if necessary. Add most of the parsley. Garnish individual bowls with the remaining parsley.
GREEK-STYLE LAMB WITH RICE
This simple recipe, made with ground lamb, borrows some of the flavors from Greek specialties, but takes only a few minutes to put together and serve for a speedy supper. Serve with a Greek style salad for a complete meal. This also freezes well.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large, nonstick skillet, brown the ground lamb with onion and garlic.
- When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
- Stir in tomato puree, water, cinnamon and oregano.
- Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
- Add more water if it seems too thick.
- To serve, mound rice on serving plates and top with lamb mixture.
- To freeze: Combine lamb and rice and put into freezer container.
WARM GREEK-STYLE RICE SALAD
This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy!
Provided by Bobtail
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook rice till tender.
- Drain and rinse under hot water.
- Drain again.
- Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
- Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
- Stir to coat.
- Toss along with the rice in a large bowl.
- Garnish individual servings with feta cheese and diced cucumbers.
GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS
Make and share this Greek-Style Rice Pilaf With Chicken Thighs recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
- Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
- Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.
Nutrition Facts : Calories 741, Fat 33.1, SaturatedFat 10.2, Cholesterol 117.3, Sodium 1484.6, Carbohydrate 72.1, Fiber 12.4, Sugar 4.4, Protein 39.5
GREEK-STYLE PORK CHOPS WITH RICE
Make and share this Greek-Style Pork Chops With Rice recipe from Food.com.
Provided by Chef mariajane
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a zip-lock bag, toss the pork chops with the oregano, paprika, salt and pepper until coated. Heat the olive oil in a large nonstick skillet set over medium-high heat; cook the pork chops for 2-3 minutes per side or until browned; transfer to plate.
- Add the stock, lemon juice garlic to the skillet; bring to a boil. Stir in the rice and lemon rind; return the mixture to a boil. Simmer for 5 minutes. Remove from the heat.
- Nestle the pork chops into the rice; drizzle with any accumulated juices from plate. Cover and let stand for 10 minutes. Sprinkle with tomato and onion. Serve with tzatzki sauce (if using).
- NOTES: Beef, chicken or vegetarian meatballs can all be used in this recipe; however if using vegetarian meatballs, substitute vegetable stock for the chicken stock.
Nutrition Facts : Calories 566.5, Fat 28.9, SaturatedFat 8.9, Cholesterol 72.4, Sodium 595.6, Carbohydrate 49.7, Fiber 2.8, Sugar 4.3, Protein 25.6
LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE
This pilaf is creamy and delicious and packed with flavor. Serve with any main meat dish, or your favorite Greek kabobs, and you'll be in for a treat!
Provided by Lindas Busy Kitchen
Categories Rice
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- To Make Chicken Stock:.
- In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
- Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
- Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
- To Make Rice: (use 4.5 cups of the chicken stock).
- Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
- When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
- When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
- In The Meantime:.
- In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
- Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
- When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
- Allow to sit 5-10 minutes before serving.
- The pilaf is supposed to be smooth and creamy, and slightly mushy.
- To Prepare Other Rice Ingredients to add to rice once it is cooked:.
- In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
- Add the garlic, mint, and pepper. Saute for about 2 more minutes.
- Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
- Add to rice, and mix.
- Just before serving add Feta cheese.
- Note: Add more lemon, if needed at serving time.
Nutrition Facts : Calories 724.1, Fat 32.7, SaturatedFat 10.3, Cholesterol 114.2, Sodium 353.3, Carbohydrate 73.3, Fiber 2.7, Sugar 2.9, Protein 32
GREEK-STYLE MARINATED PORK WITH LEMON RICE
Plan ahead, the meat has to marinade for 4-24 hours, best when left 24 hours --- this is best made on the grill but can be broiled in the oven.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves.
- Cut the pork into 1-inch cubes( or a little larger if desired).
- Place the pork in a single layer in a glass 13x9-inch pan.
- Slice the onion and seperate into rings.
- Place onion over top of meat.
- Pour the marinade over meat.
- Cover, and refrigerate for 4-24 hours (the longer, the better!).
- Drain marinade, or save to baste meat while cooking (see note below).
- Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked.
- Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking.
- Serve hot on a bed of lemon rice (recipe below).
- For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
- Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
- Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
- Remove from heat, and stir in lemon peel.
- Serve hot with cooked meat.
- DELICIOUS!
Nutrition Facts : Calories 1071.9, Fat 62.9, SaturatedFat 17.7, Cholesterol 158.2, Sodium 731.2, Carbohydrate 70.9, Fiber 3, Sugar 4.8, Protein 54.4
PILAFI (GREEK STYLE RICE)
Make and share this Pilafi (Greek Style Rice) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using the chicken broth for liquid, cook the rice according to directions.
- Stir in the vegetables and the paprika.
- Serve warm or at room temperature.
Nutrition Facts : Calories 260.4, Fat 1.3, SaturatedFat 0.3, Sodium 451.7, Carbohydrate 52.7, Fiber 1.5, Sugar 1.9, Protein 7.6
GREEK-STYLE BROWN RICE CASSEROLE
Categories Rice Bake Low Fat Vegetarian Brown Rice Boil
Yield serves 4, 1 3/4 cups per serving
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly spray an 11 x 7 x 1 1/2-inch glass baking dish and a medium saucepan with cooking spray.
- Prepare the rice using the package directions, omitting the salt and margarine.
- Meanwhile, in the prepared medium saucepan, cook the onion and garlic over medium-high heat for about 3 minutes, or until the onion is soft, stirring frequently.
- Stir in the remaining ingredients except the feta. Cook, covered, until the mixture comes to a boil, about 2 minutes. Reduce the heat to low and cook, covered, for 5 minutes.
- Spread the rice in the baking dish. Spread the spinach mixture over the rice.
- Bake, covered, for 30 minutes, or until heated through. Sprinkle with the feta. Bake, uncovered, for 5 minutes, or until the cheese is warm.
- Time-Saver
- The night before you will be making this casserole, place the package of frozen spinach on a plate and refrigerate it. It will be thawed and ready to drain the next day.
- Cook's Tip
- No-salt-added diced tomatoes may be a little more difficult to find than no-salt-added whole tomatoes. If so, purchase the whole ones and pour them into a small bowl. Using kitchen shears, snip the tomatoes into bite-size pieces, then use them, and any collected liquid, as you would diced tomatoes. Alternatively, wait until the whole tomatoes are softened from cooking, then break them into small pieces with the stirring spoon.
- nutrition information
- (Per Serving)
- Calories: 268
- Total Fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 3mg
- Sodium: 431mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugars: 8g
- Protein: 21g
- Dietary Exchanges
- 2 Starch
- 3 Vegetable
- 1 1/2 Very Lean Meat
RED CABBAGE AND BLACK RICE, GREEK STYLE
If I were making an authentic Greek version of this dish it would be named "cabbage rice" and would call for twice as much olive oil, regular long-grain rice but probably not basmati, and green cabbage. What I had on hand in my kitchen was purple cabbage, and I thought I would go all the way with those purple flavonoids and cook the purple cabbage with black rice, using the same formula the Greeks use for their comforting Lenten meals. With all of my recipes this week I will be focusing my attention on simple Greek Lenten vegetable and rice or bulgur dishes (Eastern Orthodox Lent begins Feb. 23), inspired by recipes in Diane Kochilas's book "Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die."
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in cabbage, add a generous pinch of salt, and cook, stirring, until cabbage has wilted and softened, about 8 minutes. Stir in rice and stir to coat with olive oil.
- Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 35 to 40 minutes, until rice is cooked through and the liquid just about absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return the lid and let sit for 10 minutes. Serve hot, with remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 49 grams, Fat 15 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 827 milligrams, Sugar 5 grams
GREEK STYLE RICE
Found it .. hope you like it!!
Provided by Rachel Burbank
Categories Rice Sides
Number Of Ingredients 4
Steps:
- 1. Bring chicken broth to boil. Add rice. Bring back to boil, lower heat. Cook 15 minutes. Add lemon and butter and cook additional 5 minutes. Salt and pepper to taste.
GREEK STYLE LEMONY RICE W ORZO
Yield 6-8 People
Number Of Ingredients 10
Steps:
- 1. In med saucepan melt butter, add garlic, onion, thyme, stir for 3 min over med heat 2. Add rice and orzo, cook stirring for 3 min 3. Add broth and lemon juice, bring to a boil 4. Add black pepper, cover tightly,cook 20-22 min until liquid is absorbed 5.optional. Transfer to serving dish top w crumbled feta
GREEK STYLE CHICKEN AND RICE
Steps:
- saute garlic and onion with olive oil till onion is tender. add rice, fry 3-4 minutes add stock simmer for 18-20 minutes (till rice is done) add rest of ingredients heat on medium till hot serve with garlic toast
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