I've been making this Greek rice pilaf recipe for many years. I use it to stuff grape leaves, Swiss chard, Napa cabbage, bell peppers, zucchini, eggplant and tomatoes. Tonight, I served it with sauteed spinach with minced garlic, olive oil and lemon juice. It also goes great with my Tahini Mint Sauce.
1 1/2 cups brown long grain rice
3 cups filtered water
1 medium onion, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, finely minced
1/3 cup fresh mint leaves, finely chopped
2 tbsp fresh dill, finely chopped
1 tsp dried Greek oregano flakes
1/4 cup roasted salted sunflower seeds (You can also use walnuts or pine nuts.)
1/4 cup pitted Kalamata olives, cut in quarters
Juice of 1-2 fresh lemons
1/2-1 tsp salt (or more to taste)
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
Fresh dill sprigs for garnish
- Heat a 2qt sauce pan on medium, add 1-2 tsp extra virgin olive oil, add brown rice and cook until lightly golden brown, about 3 minutes. Immediately add water, 1/2 tsp salt, bring to a boil, reduce heat to medium low and cook 35 minutes. Remove from heat and let sit for 10 minutes longer. Fluff with a fork and set aside.
- In a large saute pan heat remaining olive oil on medium, add onions and celery and cook for about 5 minutes until onions are soft. Add garlic, dried oregano and cook for another 2-3 minutes longer.
- Add cooked brown rice, sunflower seeds, mint, dill and stir to combine.
- Fold in Kalamata olives and finish with fresh lemon juice.
- Check seasonings and add salt and pepper if needed.