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Rach shares her tips for adding big flavor to this easy recipe of lemon-garlic rice pilaf garnished with toasted pine nuts.
It pairs perfectly with her Roasted Eggplant Dip, Greek-Style Shrimp Scampi with Ouzo, and Greek Salad.
Ingredients
- 1 tablespoon extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- ½ cup broken thin spaghetti, 1-inch pieces
- 1¼ cups white rice
- Salt and pepper
- Zest of 1 lemon
- 2 cloves crushed garlic
- 2½ cups water or chicken broth (or half broth and half water)
- ½ cup pine nuts, toasted
- Juice of 1 lemon
Yield
Serves: 4 to 6
Preparation
Heat EVOO and melt butter into it over medium to medium-high heat in saucepot or covered medium pot. Add broken pasta and lightly brown, then add rice and season with salt, pepper and lemon zest and toast 2 minutes more. Add garlic and broth or water or mix of the two and bring to boil, reduce to simmer, cover and cook 15 minutes. Remove from heat, let stand covered 10 minutes, add nuts and juice of 1 lemon.