Greek Pilaf  

rm_ArchyNorth 43M
4 posts
7/27/2006 8:14 am

Last Read:
7/27/2006 8:20 am

Greek Pilaf

I wanted to offer a recipes for a side dish that wouldn't over power the marinaded meat so I settled on a light Greek Pilaf.

You don't have to add the mint at the end but I would strongly recommend it as it "brightens" this dish up and keeps it lively. Remember... Lively is good.


Greek Pilaf

1.5 cups Brown Rice (uncooked)
2.25 cups Water
1-2 tbls Olive Oil (Extra Virgin)
1.5 cups Onions (Diced fine)
1 Celery Stalk (Diced fine)
0.5 tsp Salt (Sea or Kosher)
0.5 cups Sunflower seeds (lightly roasted)
4-5 Garlic cloves (Minced fine)
2 tbls Lemon Juice (Fresh if you can)
0.25 cups Parsley (Chopped)
3 tbls Mint (Fresh Chopped)
Pepper to taste

* Place rice and water in a small saucepan. Bring to a boil, cover, reduce heat and simmer until tender (approx. 20 - 40 minutes)
* Heat the olive oil in a small pan, add the onion, celery and salt. Saute until the vegetables are tender (approx. 5-8 minutes)
* Add sunflower seeds and garlic. Saute for another 5 minutes.
* Mix the cooked vegetables into the rice and add the lemon juice and herbs. Add some pepper to taste.
* Eat!!

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