GREEK LEMON RICE RECIPE

INGREDIENTS

• 2 cups long grain rice (uncooked)
• Early Harvest Greek extra virgin olive oil
• 1 medium yellow onion, chopped (just over 1 cup chopped onions)
• 1 garlic clove, minced
• 1/2 cup orzo pasta
• 2 lemons, juice of (PLUS zest of 1 lemon)
• 2 cups low sodium broth (chicken or vegetable broth will work)
• Pinch salt
• Large handful chopped fresh parsley
• 1 tsp dill weed (dry dill)

INSTRUCTIONS

1. Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
2. Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking.  Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
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5. For next steps, visit https://www.themediterraneandish.com/