Greek Rice
Greek Rice is a bright, herb-filled Mediterranean side dish that brings olives, feta cheese, and vibrant flavors to your table in under an hour.
Ingredients
- 1¾ cups long-grain rice (or 1½ cups brown rice)
- 2 tablespoons extra-virgin olive oil I love California’s Lucini brand
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup dry white wine (optional—substitute with extra broth)
- 3½ cups low-sodium vegetable broth (or chicken broth)
- 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt (adjust to taste)
- ½ cup pitted Kalamata olives, halved
- Zest of 1 lemon (brightens the whole dish)
- ¼ cup chopped fresh parsley (flat-leaf)
- ¼ cup crumbled feta cheese
- Lemon wedges, for serving
Instructions
- Heat the oil in a pot, add diced onion, and cook until soft.
- Stir in garlic and oregano, let them sizzle for 30 seconds.
- Add the rice and stir until each grain glistens with oil.
- If using, add white wine and broth, then bring to a gentle boil.
- Simmer with the lid on, then let the rice rest covered for 5 minutes after cooking.
- Fluff the rice with a fork and stir in olives, lemon zest, parsley, and feta cheese.
- Transfer to a serving bowl, garnish, and serve warm with lemon wedges on the side.
Notes
I learned that letting the rice rest, covered, is the secret to perfect fluff. For creamier results, stir in a teaspoon of butter at the very end.
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