mcash70 said:Looks delicious, AG. 
I wouldn't mind giving your rice recipe a try, so when you get time post it here. 
Very flattered you want the recipe. This is for Greek Lemon and Herb Rice Pilaf. It was my grandmother's recipe and I used to help her make this when I was a kid. It was always on the table and I just remember how delicious it was. Tons of bright flavors. It is great served right away or even wonderful at room temp.
INGREDIENTS:
1 1/2 Tablespoons butter or extra virgin olive oil
2-3 garlic cloves; very finely minced
1/2 large onion or 1 very small onion; finely diced (white, yellow or brown)
1 1/2 cups white long grain rice; uncooked *
1 1/4 cups chicken stock or broth
1 cup water
1 or 2 lemons (zest + 4 Tablespoons lemon juice)
3 Tablespoons FRESH parsley; finely chopped
3 Tablespoons FRESH mint; finely chopped (can also substitute with dill, parsley, oregano, chives, or basil* or a mix of any of these.)
salt and pepper to taste
pinch of paprika, turmeric and/or cayenne as desired for garnish
INSTRUCTIONS:
1.) Heat the oil/butter in a small pot that has a tight fitting lid.
2.) Add the onion and cook approximately 3-5 minutes until translucent and sweet; then add the garlic and cook for an additional 1 minute.
3.) Add the rice and stir until the rice turns mostly translucent.
4.) Add broth and water and stir to make sure no rice or onions are stuck to bottom of pan.
5.) Bring rice to a boil then immediately turn heat down to low and put the lid on.
6.) COOK FOR EXACTLY 12 MINUTES. Take a quick peek to check to make sure water has evaporated but do not stir. Put lid back on!
7.) Remove the pot from the heat and let sit for EXACTLY 10 MINUTES WITH THE LID ON.
8.) Remove the lid, stir through the rice and add the lemon juice and most of your herbs, most of your lemon zest and salt and pepper to taste.
9.) When serving put in a big bowl and sprinkle the remaining zest and herbs on top and then you can sprinkle a pinch of either paprika or turmeric or cayenne on top to give a little pretty color when bringing to the table.
Enjoy!
NOTES
* Long grain rice, basmati and jasmine rice work best for this.
DO NOT use risotto, paella rice, brown rices, instant or converted rice!
This recipe will also work o.k. with medium and short grain rice but will be 'stickier' and not as 'fluffy' due to higher starch content.
* Basil is not a herb used in authentic Greek cooking. While it tastes perfectly delightful in this recipe it is appropriate for those who are not Greek Orthodox. I'm not so I use it.
True Orthodox Greeks NEVER use basil in cooking. It is considered a religious plant that is grown and admired but never consumed and basil plants are brought as gifts to the Greek Orthodox Church on September 14th. Since I'm not Greek Orthodox it isn't a big deal to me. If you are not Greek Orthodox and you like fresh basil then feel free to use it in the recipe. My grandmother was Greek Orthodox so she didn't.
