Greek Rice Recipe (Side Dish)
Elevate your rice game with this easy and flavourful Greek rice recipe! Made with sautéed onions and cooked in chicken broth (or vegetable broth), this Greek-style rice will be one of your go-to side dishes! Mix in fresh herbs and sprinkle the rice with some paprika, and you've got yourself a tasty and beautiful side dish with minimal effort.
Servings: 4
Calories: 197kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 of a yellow onion peeled and diced - approximately 1 cup diced
- 1/4 cup dry white wine
- 1 cup white jasmine rice
- 1 ¼ cups low sodium chicken broth or vegetable broth
- 2 tablespoons salted butter
- 1/2 teaspoon salt
- 1 tablespoon fresh dill de-stemmed and diced
- 1 tablespoon fresh flat-leaf Italian parsley de-stemmed and diced
- Paprika optional
- Lemon zest optional
Instructions
- Rinse the rice. Rinse the rice really well with cold water using a mesh sifter until the water runs clear.
- Sauté the white onions. Peel and dice half of the white onion. In a medium-sized saucepan, heat the olive oil. Add the diced white onions and sauté the diced white onions on low heat until the onions are soft and translucent. About 5 minutes. Then, add in the white wine and cook the onions for another 5 minutes. Cooking the onions longer will bring out their sweetness. But be careful not to burn the onions, so it's good to keep an eye on them and lower the heat if you need to.
- Cook the rice. Add the rinsed rice to the sautéed onions for a minute or two until the rice gets lightly toasted. Then add in the chicken or vegetable broth, 1/2 teaspoon of salt, and the butter. Stir once to combine. Increase the heat to medium-high and allow the rice to come to a simmer (just below boiling). Stir once again, and then cover the saucepan with a tight-fitting lid. Immediately reduce the heat to low. Switching to a smaller element may be a good idea if you're using a gas stove. You want to keep the heat low so that the rice doesn't burn on the bottom. Make sure the lid is tight, so the steam doesn't escape. The steam is doing the work in this recipe! Cook the rice covered for 12-15 minutes on low heat.
- Allow the rice to rest. Remove the rice from the heat and let the rice sit with the lid on for 10 minutes. This step redistributes the heat in the saucepan, resulting in evenly cooked rice.
- Add fresh herbs and paprika. Remove the lid, and add in the fresh parsley, fresh dill, paprika, and more salt and pepper if needed. Fluff the rice with a fork. You can add more herbs or seasonings if you'd like! Keep the rice covered until you're ready to serve.
Notes
- Switching to a smaller element may be a good idea if you're using a gas stove. You want to keep the heat low when you're cooking the rice so that the rice doesn't burn on the bottom. Make sure the lid is tight, so the steam doesn't escape. The steam is doing the work in this recipe!
- Rinse your rise really well with cold water until the water drains clear. Rinsing the rice gets rid of any excess starch.
- Another tip is that once the rice is finished cooking, remove it from the heat and leave it covered in the saucepan for another ten minutes. The steam will help the rice become fluffy and distribute the heat so that the rice can finish cooking evenly.
- Because the amount of broth needed can vary on the type of rice, it's best to follow the package instructions for the amount of broth to rice. For this recipe (with jasmine rice), you'll need 1 1/2 cups of liquid for 1 cup of rice. If you'd like to add 1/4 cup of white wine, reduce the broth to 1 1/4 cups for this recipe so that the total amount of liquid equals 1 1/2 cups.
- Adding salt when you add the broth is important so that the rice can cook with salt and become more flavourful.
Nutrition
Serving: 1g | Calories: 197kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 502mg | Fiber: 1g | Sugar: 1g