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Monday, April 2, 2012

Greek Lemon Rice


Adapted: Kalyn's Kitchen

Ingredients:

1 cup long grain rice
2 T olive oil
1 tsp. salt
3 T lemon juice (or more)
3 c chicken broth (stock should be hot or boiling when you add to rice)

Directions:

1) Start heating stock in a separate pan, or heat in microwave so it's very hot or boiling. Use a heavy pan with a tight fitting lid.
2) Saute rice in olive oil for 2 minutes., stirring often so it doesn't burn.  
3) Add salt and lemon juice to rice and saute 1 minute more.
4) Add chicken stock very slowly to rice mixture and let it come to a boil.
5) Reduce heat to the lowest you can get it and still keep the liquid boiling
6) Cook 30 minutes WITHOUT lifting the lid. DO NOT LIFT LID...VERY IMPORTANT

2 comments:

  1. Could you clarify #6 in the instructions? Cook 30 minutes (without) lifting the lid? Did you leave out the word (without)?

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    Replies
    1. GREAT CATCH! Thank you. Yes, you DO NOT want to lift the lid. Be very careful not to have it boiling though...otherwise you will run out of liquid.

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