Greek Rice Pilaf

"This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook."
 
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photo by Hyuna BubblePop photo by Hyuna BubblePop
photo by Hyuna BubblePop
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
  • Add the garlic, mint and pepper and saute for 2 more minutes.
  • Stir in the spinach, lemon juice, rice and green peas.
  • Add the dill.
  • Cover and cook for 3-4 minutes, stirring occasionally.
  • When the spinach is limp and the rice is hot, top with the feta and serve immediately.

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Reviews

  1. I added Kalamata olives and chopped fresh tomatoes and left out the peas in mine, but otherwise made per the directions. The taste was delicious and this is one pilaf I plan to make often, as we really enjoyed it with our baked lamb chops seasoned with greek seasoning. Thanks MsBindy! Ann
     
  2. Lovely with the salty flavour of feta. I used baby spinach, white Basmati rice cooked with butter, frozen baby peas, and no dill. We had this with recipe#219312 for a good meal. I would make this again without dill per preference here.
     
  3. Good stuff! I left out the peas and feta (since I didn't have any), added chicken and pine nuts and extra lemon. It tastes like the filling of a spinich pie, and is great topped with plain yogurt. It's easy and versatile which is right up my alley!
     
  4. This is one of the best rice dishes I've had in a very long time. I didn't have peas or dill, so I added extra spinach and used fresh mint. It was delicious!
     
  5. Very good. The feta really makes it "pop" and is a must! Thanks for a new recipe!
     
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