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Add a photoThis recipe combines my favorite traditional Greek ingredients to make a tasty rice dish. Add some chicken to make a meal out of it!
Ingredientes
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup finely diced red onion (about 1/4 of a medium onion)
- 1 cup short or medium-grain rice
- 1 1/2 cup chicken broth
- 2 lemons, squeezed (or about 2 tablespoon lemon juice)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup quartered Kalamata olives
- 4 oz Feta (French!), crumbled
- 1/4 cup finely chopped flat-leaf (Italian) parsley
Direcciones
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic, cook and stir for about 1 minute until onions just begin to soften.
- Add rice and stir frequently for about 2 minutes. Next add broth, lemon juice, salt and pepper.
- Bring to a boil then reduce heat to very low, cover and simmer for 15-20 minutes or until water is absorbed. I'd check this at 15 minutes, if there is still a noticeable amount of liquid cover and cook for an additional 5 minutes. It shouldn't take more than 20 to cook completely.
- Add olives, Feta and parsley and stir until just incorporated, serve hot.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 126 | 37% |
| Total Fat 14.27g | 18% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 703mg | 29% |
| Potassium 168mg | 5% |
| Total Carbs 44.44g | 12% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.17g | 1% |
| Protein 8.59g | 14% |
Evaluaciones
29 de Diciembre de 2012
This rice was so flavourful and easy to make, it is definitely a new favourite and something we'll serve to guests. We are not fans of olives though, so we omitted them and it was fantastic. It makes a perfect side dish for a lemony chicken dish my husband makes. Thank you so much for this great recipe.Yo he cocinado/probado esta receta
