Sometimes, I just want some Mediterranean rice. My husband and I used to go to this hole in the wall restaurant in Tacoma. Everything there was delicious. They had fresh gyro’s, baklava, Greek Fries, but the rice… that was next level. Since moving to the STL, I have not found a place that has Greek food that comes close.

So, I put my head down and make rice as best as I can that reminds me of this place. I’ve come pretty darn close. The key is that cilantro at the end. That elevates the dish majorly. If you’re one of those people who don’t like cilantro, try fresh parsley instead.

Here’s to enjoying some Mediterranean-ish rice! As you can see I served it with a simple salad. The salad includes tomatoes, cucumbers, feta, olives, lemon juice, olive oil, salt, pepper, and viola! A fresh side to compliment the flavor of the rice.

Mediterranean Rice

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 12

Course: Main Course, Side Dish

Cuisine: Mediterranean

Ingredients Equipment Method

Ingredients

  

• 4 tbsp Butter
• 1/2 Onion Chopped
• 3 cups White Rice Supreme
• 2 1/2 cups Chicken Broth or Stock
• 1 cup Water
• 2 1/2 tsp Salt
• 2 tsp Garlic Powder
• 1/4 tsp Tumeric
• 1 tsp Curry Powder
• 1 tsp Parsley
• 1/2 tsp Cuman Seed
• 3 Cloves Garlic
• 1/4 tsp Paprika
• 2 tsp Fresh Cilantro to garnish

Equipment

• Dutch Oven

Method

 

1. Melt 2 tbsp butter on medium heat in dutch oven.
2. Chop your onion while butter is melting. Then add your chopped onion and allow it to cook for 5-6 minutes.
3. While onion is cooking wash your rice. Then add it to your dutch oven.
4. Allow your rice mixture to cook for 8 minutes while stirring occasionally. During this time, mix every minute or so and then add the rest of your butter and your spices.
5. Chop your garlic and it to the dutch oven. Allow this to cook together for an additional 2 minutes.
6. Add your chicken broth and water and turn your heat to high and place lid on to get the mixture to a boil.
7. Once the pot is at a boil, turn the heat to low/medium heat. Allow it to cook for another 15-20 minutes. Until the rice soaks up all of the liquid. Don't allow the bottom to burn.
8. Serve with cilanto garnished on top. Enjoy!