Greek Lemon Rice
Cascading Kitchen Notes
Greek Lemon Rice and Orzo
Loaded with Veggies
- Soak 2 cups of thoroughly rinsed basmati rice for 20 min.
- Zest 2 lemons and set aside
- Juice 3 lemons and set aside
In a heavy bottom-non reactive pot with a lid…
Slowly Saute over med. heat until it smells sweet:
- 1 onion diced in ¼ cup olive oil
- 3 cloves of diced garlic
Add
- ½ cup of orzo pasta and toast.
- Drain the soaking rice and add to the saute.
Add:
- the juice from 2 lemons
- 2 cups of chicken broth (Better than Bouillon works but don’t add any salt! If using homemade stock check to make sure it’s salty enough)
Bring to a boil.
Cover and cook for 15 min on low. Check the rice…may need another 5 min.
Once you decide it’s done remove from the heat.
Now here’s the hard part! Let it sit for 10 min with the lid on.
While the rice rests, quickly pan fry in ample olive oil: (4-6 cups total cooked Veggies)
- Greens- finely minced for quick cooking (beet tops, kale, you name it!)
- Bell Peppers -large dice
- Minced cabbage
- Any thing else lingering in your veg-drawer that sounds like it would go…and add some color!
The goal is to cook the veg, leaving a bit of crunch in the peppers.
Once the rice has rested , stir in the lemon zest and sauteed veggies.
Turn the rice out on a platter.
Sprinkle with a handful of minced parsley (and mint) if you have it.
When serving offer a fresh Mimi-mince or a sprinkle of feta cheese…or both!
