Greek Lemon Rice Pilaf
Rice pilaf is made by cooking the rice in butter or oil and then adding hot stock and popping the dish in the oven. This delicious Greek lemon rice pilaf dish is a little quicker “American” version of rice pilaf.
We love using noodles in our pilaf and just a touch of that wonder spice turmeric. Lots of onions and garlic cook together with the rice and noodles giving this rice dish a wonderful flavor.
You don’t have to use chicken broth, just add a couple teaspoons of chicken soup base instead.
This Greek Lemon Rice Pilaf is a tasty side dish.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion chopped fine
- 2 cloves garlic chopped fine
- 2-1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric
- 1/3 cup broken thin spaghetti or vermicelli
- 1 cup white rice
- 1 small lemon
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Parmesan cheese
In a medium sauce pan over medium-low heat, melt the olive oil and butter.
Add the onions and garlic and cook lightly for about 2-3 minutes.
Add the vermicelli and cook until brown, about 3 minutes.
Add the rice and cook for another couple of minutes.
Pour the chicken broth into the pan and squeeze in the lemon juice, lemon zest, turmeric and salt; stir to combine.
Add the fresh parsley and bring to a light boil.
Reduce heat; cover and cook for 16 minutes. Remove from heat and let sit covered for 2 minutes.
Stir in Parmesan cheese and serve!
Take about 6-8 strands of the spaghetti and gently break them into about 8 pieces. Do this until you have 1/3 cup full.
- Another great addition to this Greek rice pilaf is pine nuts. If you have pine nuts, add two tablespoons to the pan when you are sauteing the rice and noodles. Pine nuts are expensive so we don’t typically recommend adding them. But if you have them – this is a great recipe to use them in.
- You can use a little more butter if you like. Butter really adds flavor to this dish and goes well with the lemon.
- You can also add a touch of oregano if you love that herb.
- Skip the Parmesan at the end and sprinkle your serving platter with Feta cheese.