Greek Lemon and Dill Rice With Feta (Rice Cooker)
photo by Marcasite Queen
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- cooking spray
- 1 1⁄2 cups long grain white rice
- 2 cups chicken stock
- 2 tablespoons olive oil
- 2 small boiling onions, chopped
- 1⁄4 cup pine nuts
- 1⁄4 cup fresh lemon juice
- 1 tablespoon minced fresh dill
- 1 1⁄2 teaspoons minced of fresh mint (optional)
- 1 cup crumbled feta
- 1 lemon, cut in 8 wedges
directions
- Coat the rice bowl with cooking spray.
- Add the rice and stock to the bowl.
- Set the machine for the regular white rice cycle and start.
- When the machine switches to keep warm, let it sit and steam for 10 minutes.
- While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
- Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
- When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
- Close the cover and continue on 'keep warm' for 10 more minutes.
- Transfer the rice to a serving dish, and top with the feta and lemon wedges.
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Reviews
-
I made this dish on the stove (don't have a rice cooker); basically cooked the rice with the chicken stock and then added the other ingredients and let sit to warm for 5 min. I subbed onions with green onions and did not add pine nuts. Next time I think I will try basmati rice instead, as these are fluffier and not so sticky. The stickiness using long grain rice could have been a factor of me not using a rice cooker, I don't know the difference since I have never used one. Great flavours and great with a different kind of rice dish.
Tweaks
-
I made this dish on the stove (don't have a rice cooker); basically cooked the rice with the chicken stock and then added the other ingredients and let sit to warm for 5 min. I subbed onions with green onions and did not add pine nuts. Next time I think I will try basmati rice instead, as these are fluffier and not so sticky. The stickiness using long grain rice could have been a factor of me not using a rice cooker, I don't know the difference since I have never used one. Great flavours and great with a different kind of rice dish.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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