Linda's Rice And/Or Orzo Pilaf Greek Style

READY IN: 1hr 25mins
SERVES: 10-12




  • To Make Chicken Stock:
  • In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
  • Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
  • Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
  • To Make Rice: (use 4.5 cups of the chicken stock).
  • Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
  • When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
  • When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
  • In The Meantime:
  • In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
  • Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
  • When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
  • Allow to sit 5-10 minutes before serving.
  • The pilaf is supposed to be smooth and creamy, and slightly mushy.
  • To Prepare Other Rice Ingredients to add to rice once it is cooked:
  • In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
  • Add the garlic, mint, and pepper. Saute for about 2 more minutes.
  • Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
  • Add to rice, and mix.
  • Just before serving add Feta cheese.
  • Note: Add more lemon, if needed at serving time.