Karl’s Greek Lemon Pilaf

Adapted from anonymous 

Usually when I make Greek lamb I make potatoes. In fact, it is a bit of a rut. To break the mold, I looked for a Greek rice side dish. Finding one that was close on Food.com, I adapted it to my personal style. Jan doesn’t like white rice, so I switched to brown.  For my family there are never enough onions. And who can make a Greek dish without garlic and pepper?  Most of the other dishes would be heavy on the herbs, so just a little parsley as an accent in flavor and color.

Karl’s Greek Lemon Pilaf

Ingredients

2 Tbs. butter
1 medium onion, diced
1¼ cup brown rice
1/3 cup orzo pasta
4 cloves garlic, crushed
3 cups chicken broth or water
¼ cup lemon juice
1 Tbs. lemon zest
½ tsp. white pepper
¼ cup flat-leafed parsley, chopped

Directions

1. Melt the butter in a medium saucepan and sauté the onion until translucent.

2. Add the rice and orzo and cook for 2 minutes, stirring frequently until the orzo is well browned.

3. Add the garlic and sauté for 30 seconds.

4. Add the chicken broth, lemon juice, zest and pepper.

5. Bring the pot to a boil and then reduce the heat and cover.

6. Simmer for 30 minutes or until rice is tender and liquid has been absorbed.

7. Fluff pilaf and stir in most of the parsley.

8. Transfer to a serving bowl and garnish with the rest of the parsley.