un clear.
Serve with Greek-style rice and veggies!
0 seconds.
Add the rice, stirring until fragrant and lightly
Cook rice till tender.
Drain and rinse under hot water.
Drain again.
Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
Stir to coat.
Toss along with the rice in a large bowl.
Garnish individual servings with feta cheese and diced cucumbers.
Using the chicken broth for liquid, cook the rice according to directions.
Stir in the vegetables and the paprika.
Serve warm or at room temperature.
ollop of low-fat strained (Greek-Style) yoghurt (or any plain yoghurt
Ranch-Style Rice: Add 1/2 pkg.salad dressing mix to water when making rice.
HEAT oil in skillet. Add chops and cook until browned.
ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minute or until done. Sprinkle with paprika.
SERVE with Ranch-Style Rice.
In a skillet, over medium-high heat, add oil and ground beef and fry, stirring occasionally until browned.
Stir in onions and green bell pepper, and continue to fry another 2 to 3 minutes until lightly brown.
Stir in pinto beans, UNCLE BEN'S(R) Flavor Infusions Spanish Style Rice, and water. Keep stirring to combine.
Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
Garnish with fresh cilantro.
Heat oil in skillet.
Add chops and cook until browned.
Add soup, milk and 1/2 package salad dressing mix.
Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Sprinkle with paprika.
Serve with Ranch-Style Rice.
Serves 4.
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
Serve with Ranch-Style Rice.
ggplant to pan with seasoning, rice, zest, juice and oregano. Stir
r until fragrant. Add the rice and cook, stirring for 1
boil. Stir in the rice and lemon rind; return the
ins or until soft. Add rice and oregano; cook and stir
Preheat the oven to 400\u00b0F. Place eggplants in baking dish and brush with 1 tbsp of the oil. Bake for 30 mins until softened.
Cook rice in boiling salted water for 5 mins. Add cucumber and cook for a further 5 mins until tender; drain.
Mix rice and cucumber with remaining ingredients and season well. Spoon rice mixture onto the eggplants and drizzle with remaining oil.
Bake for 15 mins until golden and heated through.
In a large, nonstick skillet, brown the ground lamb with onion and garlic.
When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
Stir in tomato puree, water, cinnamon and oregano.
Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
Add more water if it seems too thick.
To serve, mound rice on serving plates and top with lamb mixture.
To freeze: Combine lamb and rice and put into freezer container.
In a medium saucepan melt butter over medium heat; add in onion, garlic and thyme, stir for about 3 minutes.
Add in the rice and orzo; cook stirring for 3 minutes.
Add in the broth and lemon juice; bring to a boil over medium heat.
Add in black pepper, reduce the heat to low and simmer covered for about 20-22 minutes or until the liquid has absorbed.
Transfer to a serving dish then sprinkle the feta on top (if using).
Delicious!
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
generous teaspoonful of nonfat Greek-Style (strained & stirred) natural (plain) yogurt
oach tempeh before using in recipes to mellow the flavor and
In a saucepan, heat oil.
Add garlic, onion and green pepper; saute for 5 minutes.
Add tomatoes and wine; simmer until thick and pulpy.
Stir in shrimp; cook for 5 to 10 minutes, stirring occasionally, until shrimp is pink and firm.
Season with salt and pepper.
Pour into serving dish; sprinkle with Feta cheese.
Serve with rice, mixed with melted butter and pine nuts, if desired. Or, serve with Pilaff Greek Style.