Pilafi Me Throumbi (Greek Savory Rice)

"This is a very old family recipe which is very delicious and low fat too..."
 
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photo by Chef Gizzo photo by Chef Gizzo
photo by Chef Gizzo
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. Mmmm, very good! I didn't have any parsley, so skipped that. Added instead one rib of celery, finely chopped, with the onions, garlic, and rice. Served with marinated pork skewers, steamed green beans, and a spinach salad. Thanks for sharing your family recipe with us!
     
  2. I used 1 tablespoon dried minced onions, which I think if I do that again I would put it in after the liquids, they browned a bit too much. I loved the nutty taste of the rice; I’ll definitely make again.
     
  3. Very good! Poultry seasoning is the same as savory, used that and added one rib of diced celery, a little more garlic, 1/2 tsp. pepper and one tbsp. lemon juice. Will be my go to recipe for Greek rice, next time might add some feta to the finished product. Thanks for sharing!
     
  4. We used organic vegetable stock. We also added some salt and lemon juice. Will definitely make this one again.
     
  5. This is definitely much tastier the next day when all the flavors have a chance to fully absorb into the rice. My only change was to add a little extra garlic and some lemon juice.
     
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Tweaks

  1. Delish! Reminded me of a dish I had in a greek restaurant years ago. I, too, subbed broth for the bouillon and water, and thyme for savory. My two boys, who only like white rice and soy sauce, devoured this!
     
  2. really good rice- I used all the spices ( including the savory) and I used 2 cups of canned chicken broth instead of the water/boullion-I served this with a Rib Roast. Thanks for the tasty , albeit a liitle different, recipe.
     
  3. I tried this after my sister made if for me and loved it! I don't have the savory so I left it out and I didn't have the bouillon so I used chicken broth instead of water and my whole family loved it. The first time I made it I was afraid of burning the rice, the second time I let it brown way more and it was even better!
     
  4. Excellent! Very authentic. I used 1 can of chicken broth instead of chicken bouillon and 1 cup of water instead of 2 cups of water. Didn't have ground savory, so didn't add that. I too thought the rice was going to be too brown or even burnt (browning for 5 min), but when your all done, rice isn't brown at all (browning gets absorbed with liquid, as he says, just for flavour) Turned out just delicious! Thanks Anthony for such an easy tasty recipe!
     
  5. Very good side dish, served with roast lamb. I did have to make a couple of changes, I used a can of chicken stock instead of Goya, and I didn't have any Savoury, so I tried Thyme, which was lovely. This is quick and easy, nice change to plain rice.
     

RECIPE SUBMITTED BY

I am part of a family deeply rooted in food and cooking. My 2 grandmothers were in the restaurant and food service industry for years. Our family get togethers were like Royal banquets. Growing up in a multi-ethnic family, (Greek-Hungarian-German-Italian + ) we were blessed with a vast array of foods. I am passionate about making the family recipes today, and passing them on to my children. Cooking is an artform, not to be taken lightly. All if the prepared food you can buy today is overpriced, not really good for you, and to say the least, quite unsavory. People need to take the time to make the old family recipes from the heart, "soul food" if you will. Always use fresh ingredients, dont be afraid to buy the best. If you can, go out of your way to an ethnic grocer, and buy from them. Chances are, their ingredients will make your recipes taste even better.
 
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