PILAFI (GREEK STYLE RICE)
Make and share this Pilafi (Greek Style Rice) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using the chicken broth for liquid, cook the rice according to directions.
- Stir in the vegetables and the paprika.
- Serve warm or at room temperature.
Nutrition Facts : Calories 260.4, Fat 1.3, SaturatedFat 0.3, Sodium 451.7, Carbohydrate 52.7, Fiber 1.5, Sugar 1.9, Protein 7.6
CRETAN PILAFI - GREEK LEMON RICE
Provided by Stephanie
Number Of Ingredients 4
Steps:
- Add the butter to a medium pot, and melt it on medium heat.
- At the same time, heat the chicken broth in a smaller pot on medium heat.
- Add in the rice, and coat it in the butter. Lightly brown the rice, and stir constantly with a wooden spoon to make sure it doesn't burn.
- Once the rice is well coated in the butter, add the lemon juice. Continue to stir.
- Using a ladle, add the chicken broth a ladle at a time to the rice. Stir constantly. Add more broth once the rice has absorbed the broth that's been added.
- Once the rice has absorbed all of the broth, take it off the heat. Let it cool for 10 minutes.
Nutrition Facts : Calories 282 kcal, Carbohydrate 39 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 736 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS
The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick!
Provided by Eli K. Giannopoulos
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
- Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
- Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
- Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
- Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!
CHICKEN BREAST SPANAKI
Steps:
- Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
- Preheat the broiler.
- Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
- Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.
GREEK SAGANAKI
Provided by Emeril Lagasse
Categories appetizer
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely.
- In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives.
SPANAKI PILAFI
Make and share this Spanaki Pilafi recipe from Food.com.
Provided by luvcookn
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place spinach in a saucepan. Simmer over low heat, covered, for 10 minutes. Set aside.
- Place rice in a 2qt saucepan, add enough water to cover. Bring to a boil, stir in rice with a fork, then simmer until water is absorbed.
- Add the partially cooked rice to the spinach, stir carefully with a fork to mix. Add salt, pepper and mint. Cover and simmer on low heat for 10-15 minutes, until rice is fully cooked.
- In a frying pan, heat olive oil to the sizzling point. Do not allow to burn.
- Pour holt oil over the rice and spinach, stirring carefully to mix.
- Cover pot. Let sit for 10 minutes before serving.
- Serve in a shallow bowl and sqeeze plenty of lemon juice over pilaf.
CLASSIC RICE PILAF
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
- Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
- Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g
PILAFI ME THROUMBI (GREEK SAVORY RICE)
Make and share this Pilafi Me Throumbi (Greek Savory Rice) recipe from Food.com.
Provided by Anthony Gougoutris
Categories Greek
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown the rice, onion and garlic in the olive oil and butter over high heat.
- Deeply browning the rice gives the rice its distinct flavor.
- You must use the butter so it will brown.
- Do not use margarine, it will not work.
- This will take about 5 minutes.
- Add water, and rest of ingredients, cover the pot and simmer on low heat until all water is absorbed (about 20 minutes).
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