This flavorful rice dish is one of my standards to serve with chicken, seafood or pork. Friends will often ask me to cook up a batch of the Greek Rice to serve with dinner. It’s really easy to make and has a nice nutty flavor with the browned Orzo pasta added in. Left overs can be used for a refried rice by reheating in a little dab of hot oil then mix in some scrambled egg, fresh chopped green onion and chopped meat such as grilled chicken. Ingredients 3 cups Chicken broth (substitute Knorr’s Vegetable bouillon for┬ávegetarian) 1 1/2 teaspoon Cavendars Greek Spice 1 cupRead More →