Greek Rice

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 vegetarian)
1 1/2 teaspoon Cavendars Greek Spice
1 cup Basmati Rice
1 medium Bay leaf
2 tablespoons Pasta; orzo
1 tablespoon Olive oil
1/2 teaspoon Salt
1/2 teaspoon Parsley

Greek Rice
Greek Rice served with Grilled Teriyaki Glazed Yellow Fin Tuna

Preparation
In medium size sauce pan, add olive oil and heat to medium temperature.

Add orzo and brown the pasta until a nutty brown color. Add Basmati rice and coat with olive oil. Stir for a few minutes until rice is warm. Stir in salt, Cavendar’s spice and parsley.

Slowly add chicken broth to cover warm rice mixture. Drop in the bay leaf. Bring to boil and then cover.

Turn down to low heat and simmer for 20 – 25 minutes or until all liquid is absorbed into tender rice. If more liquid is needed, add water and recover until rice is soft and fluffy.

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