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Greek Rice Recipe


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Hm. Could you be more specific? THere are many different kinds of Greek rice dishes.

I don't think it's usually par-boiled rice but since it's often cooked with lamb stock the rice has a colour that might look like par-boiled rice to you.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Oh. Sorry, Dennis. I wouldn't know then.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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I checked three Greek cookbooks for "pilaf" recipes. Here's the basic distillation of what was common.

Melt butter in a saucepan. Add one small diced onion, measured rice (long grain white - they ALL recommended Uncle Ben's!) and half as much orzo pasta as rice to the butter and stir for a few minutes until opaque (sounds like the start of risotto, no?). Add 2.5x the total measure of rice/orzo of chicken broth, juice of one lemon and a bay leaf. Bring to boil and then cover and simmer until the water is absorbed. Opa! You got Greek rice. :cool:

edited for clarity

Edited by KatieLoeb (log)

Katie M. Loeb
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Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

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