BASMATI****Greek Lemon and Dill Rice w/Feta

By Unblond1

21/05/14 - This was very good. We had it as a meal and I added about 3 ounces of shredded chicken. I cooked the shallots and garlic until they were deep golden.

Ingredients

• 1/2 rice cooker cup (6 tbsp.) basmati, jasmati or jasmine rice
• chicken broth
• 1 tbsp. EVOO
• 1 shallot and 1 clove garlic, minced or thinly sliced
• 2 tbsp. pine nuts
• 1/2 lemon
• 2 tbsp. minced fresh dill
• 2 tbsp. minced fresh parsley
• 1 tsp. minced fresh mint, Optional
• 3 ounces shredded poached chicken, optional
• 45 grams crumbled feta cheese

Details

Servings 2

Preparation

Step 1

* Add the rice and the stock to the cooker. Set for regular cycle.

* When the machine switches to Keep Warm, let steam until ready to serve.

* While the rice is cooking, heat the olive oil over medium heat and cook the shallot until softened. Add the pine nuts and cook, stirring constantly, until golden brown.

* When rice is finished steaming, use tongs to squeeze the juice from the lemon onto the rice then add the sauteed mixture, along with the dill, parsley and optional chicken and mint and salt and pepper to taste and stir well.

* Serve the rice topped with the feta with a lemon wedge on the side.

Nutrition Facts - 2 Servings

Calories 342.0
Total Fat 18.2 g
Saturated Fat 4.8 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 6.6 g
Cholesterol 18.8 mg
Sodium 567.0 mg
Potassium 133.8 mg
Total Carbohydrate 41.1 g
Dietary Fiber 1.5 g
Sugars 0.6 g
Protein 7.7 g

Nutrition Facts - 2 Servings w/optional chicken

Calories 384.5
Total Fat 18.6 g
Saturated Fat 4.9 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 6.6 g
Cholesterol 46.4 mg
Sodium 586.1 mg
Potassium 133.8 mg
Total Carbohydrate 41.1 g
Dietary Fiber 1.5 g
Sugars 0.6 g
Protein 17.5 g