OK you guys
@varekai @Firemunkee @Transit98 she says it's a go on the rice recipe. Goes as follows...
Greek Lemon-Herb Rice Pilaf Recipe
Ingredients:
1 1/2 Tablespoons butter or extra virgin olive oil
3-4 cloves garlic; minced fine
1/2 large onion; finely chopped (white, brown, yellow or 1/2 a small red)
1 1/2 cups long grain white Basmati or Jasmine rice*; uncooked
1 1/4 cups chicken broth
1 cup water
2 large lemons; (zest from 2 lemons plus 4 Tablespoons juice)
3 Tablespoons FRESH parsley; very finely chopped
3 Tablespoons other FRESH herb; (can use dill or substitute with parsley, oregano, basil, chives, mint or marjoram OR a mix of any of these to equal 3 Tablespoons)
salt and cayenne pepper to taste
optional pinch of turmeric for color and taste
Instructions:
1. In a large saucepan or small pot with a tight fighting lid, spray with non-stick spray lightly and then heat the oil or butter over medium heat.
2. Add the onion and cook for 4 minutes until translucent and sweet. Add the garlic and cook an additional minute or two.
3. Add the rice. Stir continuously until the rice turns mostly translucent.
4. Add both the broth and the water. Bring the rice to a boil. Let boil a few seconds and then drop the heat to low and place the lid on the pot/pan.
5. Cook the rice on low for EXACTLY 12 minutes or until the water is evaporated.
6. Remove the pot/pan from the burner and LEAVE THE LID ON. Let it rest for 10 MINUTES EXACTLY COVERED.
7. At the end of 10 minutes, remove the lid. Stir in the lemon zest, lemon juice, herbs, salt and cayenne to taste. Fluff with fork to separate grains and incorporate herbs and lemon juice before serving.
8. Rice is perfect served warm or at room temperature. Cut the second lemon up and use as garnish and to squeeze extra juice upon rice when serving. Enjoy!
*CHEF'S NOTES PER MY WIFE ......
DO NOT try to make this recipe with anything other than long grain rice that is either a Basmati or Jasmine or it will not work!!!
DO NOT use short grain, medium grain, converted, instant, brown or Paella or Risotto style rices.
Do NOT try to substitute all chicken stock for the water. It won't cook up the same. It won't come out 'fluffy' but 'gooey and sticky' instead.
DO NOT use dried herbs and bottled lemon juice. It will not taste the same.
Make sure to follow the times EXACTLY and the rice will turn out perfectly every time.
Topic: Pinchos Morunos or "Moorish skewers." (Read 874 times)