Greek-Style Lemon Rice

While it is true that Indian cuisine is my passion, I enjoy traveling around the world in my kitchen, whether I am making more traditional dishes or coming up with fusion-style creations. This time around, I was dreaming of an escape from the winter wonderland that officially is called spring currently.

This lemony Greek rice with olives and herbs proved to be a fine accompaniment to a Greek themed meal that I planned a while back. It's very easy to make but the flavor is rather bold and fancy. Next time you are planning a homage to Mediterranean cuisine, considering dishing this one up. I found it to be a fine accompaniment to gigantes aimmered in a garlicky tomato aauce. Serve a Greek salad to complete the meal and the Greek dining experience.

Greek-Style Lemon Rice

Recipe by Lisa Turner Cuisine: Greek Published on March 26, 2014 Simple lemon white rice with Greek seasonings and black olives — an easy and delicious side for any Mediterranean meal Print this recipe Ingredients: 1 cup jasmine rice, rinsed 2 cups water 1 teaspoon olive oil 1 shallot, finely chopped 1 teaspoon dried dill 1 teaspoon dried mint 1/2 teaspoon dried oregano juice from 1 lemon (3 tablespoons) 1/4 to 1/2 cup Kalamata olives, pitted and chopped 1 teaspoon sea salt, or to taste fresh ground black pepper 1/4 cup fresh parsley, chopped, for garnish Instructions: In a medium pot, heat the olive oil over medium heat. Toss in the shallots and stir for a few minutes to soften. Add the rinsed rice and pour in the water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — 15 to 20 minutes. Remove from heat and let the rice stand undisturbed for 5 minutes. Add the dill, mint, oregano, lemon juice, olives and salt and pepper. Toss together with a fork. Let sit for another 5 minutes to allow the flavors to blend. Serve warm, garnished with fresh chopped parsley. Makes 6 side servings

Other Greek inspired dishes to try from Lisa's Kitchen:
Classic Greek Salad
Gigantes Bean Tomato Casserole
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

On the top of the reading stack: stacks of recipes to try

Audio Accompaniment: Alan Fitzpatrick