This warm rice pilaf is tangy and earthy, thanks to the addition of lemon (juice and zest), shaved Greek olives, and fresh oregano. This dish would be a great side dish along with roasted or grilled chicken, lamb, pork, or fish. Plus, the pilaf is even better the next day after it's chilled overnight.
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- 1 long grain rice
- Juice and zest of 1 lemon
- 1 olive oil
- 1/2 pitted Kalamata olives, shaved
- 1 fresh oregano, leaves only
- Pinch of kosher salt and black pepper
- 1/4 crumbled feta cheese
- 1 extra-virgin olive oil
Add the rice to a pot with 1 3/4 cups water, the lemon juice, and 1 tablespoon of olive oil and set over medium-high heat — bring the rice to a gentle boil and then simmer, covered, for 20-25 minutes, or until most of the liquid is absorbed and the rice is tender. Transfer the rice to a bowl and fluff with a fork to keep the grains from sticking together.
Toss the warm rice with the lemon zest, olives, oregano, salt, pepper, feta cheese, and extra-virgin olive oil. Serve immediately or chill in the fridge.