Greek Lemon and Dill Rice With Feta (Rice Cooker)

From The Ultimate Rice Cooker Cookbook. The combination of dill and lemon is seen throughout Greek cooking, and is wonderful! The authors call for using a 6 cup rice cooker, but I've had no problems using my 3 cup model. Cooking time includes 20 minutes resting time for the rice. This can also be made with brown rice- just increase the chicken stock to 2 2/3 cups.

• Ready In: 1 hr 10 mins
• Serves: 3-4

Ingredients

•  cooking spray
• 1 1⁄2 cups long grain white rice
• 2  cups  chicken stock
• 2  tablespoons olive oil
• 2  small boiling onions, chopped
• 1⁄4 cup pine nuts
• 1⁄4 cup fresh lemon juice
• 1  tablespoon  minced fresh dill
• 1 1⁄2 teaspoons  minced of fresh mint (optional)
• 1  cup  crumbled feta
• 1  lemon, cut in 8 wedges

Directions

1. Coat the rice bowl with cooking spray.
2. Add the rice and stock to the bowl.
3. Set the machine for the regular white rice cycle and start.
4. When the machine switches to keep warm, let it sit and steam for 10 minutes.
5. While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
6. Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
7. When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
8. Close the cover and continue on 'keep warm' for 10 more minutes.
9. Transfer the rice to a serving dish, and top with the feta and lemon wedges.