By Anthony Gougoutris on April 30, 2004
Photo by Chef Gizzo
Photo by Chef Gizzo
"This is a very old family recipe which is very delicious and low fat too..."
Serving Size: 1 (238 g)
Servings Per Recipe: 4
"We used brown long grain rice and chicken stock. Enjoyed by all"
"My hubby and I loved it! My kiddos all enjoyed it as well. I did not have any savory, so I used a little thyme and sage mixed instead. I did think that it needed a tiny bit of salt, so I added that. My husband enjoyed it so much that he barely touched the chicken we had with it, and at more rice! Thanks!"
"Very nice! I used Jasmine rice and simmered for about 15 minutes which worked well. I didn't have the savory but will try it with it next time."
"Just what I needed to go with feta chicken and a Greek salad. Very good!"
"Fabulous, just like they serve at my favorite Greek restaurant! Served with chicken souvlaki and grated sauteed zucchini. Was a little nervous browning over high heat, smelled like burned popcorn and smoked up the kitchen a little. (Still learning how to use an electric stove vs a gas stove ahahah) Only thing I did different was add a tbsp of olive oil after it was cooked to give it more of the consistency I am used to at the restaurant. Thank you for sharing!"
"This was a very good rice dish. I didn't get the Greek part of it, it just tasted like good rice. But I can't say that I know what Greek Rice SHOULD taste like. In any case, this would go well with any dish. I served it with Greek Seafood Skewers and it was great!"
"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!"
"Everyone in the family enjoyed this rice, we will be adding this to our list of regulars for sure. The only thing I may do different is add some toasted pine nuts. I browned the rice then added all ingredients to my rice cooker. Oh, I had to use thyme also as I do not have any savory."
"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!"
"I've only made once so far, but this is by far the best flavored rice recipe I've found. My daughter, the Rice Queen, especially liked it. I didn't have savory so I used thyme. Thanks Anthony."
"Really good rice. Didn't change a thing. Thanks"
"Excellent! Just like at a restaurant, but I'm sure with less additives (i.e. salt). Don;t be afraid pf the popping/browning rice, it is definately worth it!"
"I just came back to get the recipe again, it's awesome! In fact it's much better than I expected; the browning really does develop the flavor of this dish so don't skip that step. I didn't have savory when I first made this so I used thyme instead and it was still awesome, I first served this along side some home made gyros. Thanks for sharing Anthony!"
"Easy and tasty recipe. Thank you."
"Wonderfully flavorful without being overwhelming! This was a great accompaniment to Greek Chicken (#9249 ), Baklava Salmon (#108775 ), and Kittencal's Famous Greek Salad (#66596 )."
"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."
"It took me going to 5 stores but I finally found the ground savory! This is a lot darker than the Greek rice I am usually served at Greek restaurants and doesnâ€™t taste exactly the same but the flavor was delicious. I will definitely make this again."
"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!"
"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; Iâ€™ll definitely make again."
"This dish turned out light and fluffy with nice nutty flavor. I used all chicken stock and through in a bullion for luck;) I added fresh parsley at the end, but forgot the paprika which I will do next time. Everyone enjoyed it and my DH said he hasnâ€™t tasted rice like this since his Yia Yia(Greek Grandma) made it years ago. I know I will be making this again & again."