 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
My attempt at duplicating a delicious rice from my favorite Gyro place... with a few well asked questions and a lil luck, I came up with a version we liked even better! Ingredients:
6t butter |
2 cups white rice(i used long grain) |
5 cups chicken stock |
juice from 1/2 lemon and 1t zest |
2-3 green onions, sliced |
kosher or sea salt and fresh ground black pepper |
1/4 cup feta cheese, crumbled |
Directions:
1. In heavy skillet(I used cast iron), melt butter over medium low heat.
2. Add dry rice and stir well to coat all grains of rice with the butter.
3. Cook, stirring very often until rice has changed color, slightly... it's losing it's starchy coating, so it'll look a lil less white , but you aren't trying to brown it.
4. Transfer rice to a baking dish and cover with stock.
5. Add lemon juice, zest, green onion and salt and pepper.
6. Stir together(rice will be sunk on bottom, and that's okay...I wasn't sure it was gonna be, but it was! ;)
7. Bake at 350 for about 25 minutes.
8. Stir then cover and bake another 10-15, until liquid has absorbed.
9. Remove from oven and let rest a few minutes, unstirred.
10. You can stir to serve, or just leave as is... the top layer of rice will have a lil more texture than usual, but it won't be raw... just slightly crispy, which is what you're after. :)
11. Sprinkle with feta at serving.
|
|