Community Pick
Mediterranean Rice
"A nice simple rice side, simply make as directed or else throw everything in the rice cooker adding the parsley at the keep warm stage."
photo by AZPARZYCH
- Ready In:
- 22mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 cups rice
- 2 teaspoons chicken stock powder
- 2 tablespoons lemon rind, grated
- 1⁄4 cup parsley, chopped
- black pepper
- boiling water
directions
- Heat oil & saute onion & garlic until tender, stir in rice.
- Add boiling water until pan is 3/4 full. Bring to boil, stirring.
- Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
- Return to pan adding lemon rind, parsley & pepper, toss well to combine.
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Reviews
-
This is a great recipe, I made this vegetarian with a veggie broth, we also added a couple of tsp of orange zest, dash of turmeric, some roasted walnuts and chopped mint. Came out a lovely color, incredibly aromatic & amazing flavor...defintely making this one again! -
Very tasty. I'm not much of a cook but was able to make this without much fuss and it came out pretty good. Needed some salt otherwise was glad I made it -
I was a little confused about what size pan to use and exactly how much water to use-instructions said fill to 3/4 full so I am following the rice recipe on the back of my bag for that-should be a good side dish for chicken kabobs :) -
Very tasty for such a mild dish. Made as written and served with baked chicken and green beans. Will use the leftover to incorporate into a Mexican rice. Made for AUS/NZ Recipe Swap. -
I'd planned on making this last night, but when I went to my pantry I found the only rice I had was boil in a bag. Went ahead and used that and before I put the lemon in I couldn't stop tasting it. I didn't have any dried lemon rind, so I used a teaspoon of fresh lemon zest. Unfortunately that overwhelmed the savory flavor I got before adding the zest. Still a great dish worth repeating, just need to be sure to ease off on the lemon flavor.
see 16 more reviews
Tweaks
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a terrific and simple rice dish, will make it often. I cooked it in the rice cooker and rather than stock powder used real chicken stock instead of water with everything dumped in at the beginning. yummy -
I liked the lemon flavor of this. Went well with a roast chicken. I used chicken broth instead of water and chicken powder.
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
