Grecian Rice Recipe

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodMain Ingredient

Ingredients

 Butter/Margarine3 Tablespoon
 Onion1⁄2 Cup (8 tbs), finely chopped
 Green pepper1⁄2 Cup (8 tbs), finely chopped
 Garlic2 Clove (10 gm), minced or pressed
 Long grain rice1 Cup (16 tbs)
 Beef bouillon2 Cup (32 tbs)
 Cinnamon1 Teaspoon
 Salt1⁄2 Teaspoon
 Natural almonds2⁄3 Cup (10.67 tbs), chopped
 Almond2⁄3 Cup (10.67 tbs), chopped (Natural Variety)
 Parsley1⁄4 Cup (4 tbs), finely chopped

Nutrition Facts

Serving size

Calories 824 Calories from Fat 369

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 13.8 g69%

Trans Fat 0 g

Cholesterol 48.4 mg

Sodium 1278.6 mg53.3%

Total Carbohydrates 93 g31.1%

Dietary Fiber 8.8 g35%

Sugars 4.6 g

Protein 21 g41.1%

Vitamin A 26.6% Vitamin C 70.4%

Calcium 21.1% Iron 21.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a 2-quart Dutch oven or skillet, melt the butter or margarine over moderate heat.
2. When it begins to froth, add the onion, pepper and garlic.
3. Cook for 5 minutes on low heat, stirring frequently, until limp but not browned.
4. Increase heat to moderate and add rice. Sauté another few minutes until rice is transparent and coated with butter.
5. Pour in the bouillon and add salt and cinnamon.
6. Bring to a boil, stirring often to prevent rice from sticking to the sides.
7. Cover with lid and simmer on low flame for 15 minutes or transfer to the middle level of a warm oven (350 degree F) for 20 minutes.
8. When rice is tender and stock is absorbed, add almonds and mix in lightly without stirring too much.
9. Turn off heat, let stand covered for 5 minutes.

SERVING
10. Spoon out onto a platter and garnish with chopped parsley
11. Serve hot with lamb stew.
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