My Big Fat Greek Pilaf Recipes

Steps:

• MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
• ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
• SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
• ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments).
• BRING to a rolling boil; ALLOW to boil for 1 minute.
• REDUCE heat to lowest setting.
• SIMMER covered for 35-40 minutes.
• FLUFF rice with a fork.
• FOLD in feta cheese to rice until just combined.
• SERVE with your favorite meat, fish or vegetable entree and ENJOY!

Steps:

• Make the yogurt-sumac sauce by mixing together yogurt, sumac powder, 1 clove minced garlic, and 1 tablespoon minced onion. Allow to sit at room temperature for about an hour. (Can be made ahead of time and refrigerated.).
• Cook the lentils in simmering water until tender, following package directions. Drain and set aside.
• Put couscous in a bowl with 3 cups of boiling water. Stir and let sit away from heat until all water is absorbed and couscous is tender. Set aside.
• Heat olive oil over medium heat. Add chopped onion and sauté until onion is transparent. Add garlic and bell pepper, and sauté for 2-3 minutes, until vegetables are softened. Add carrots and green beans. Cover and simmer for about 10 minutes, until green beans are tender. Stir occasionally.
• When green beans are cooked, stir in the spinach and simmer 1-2 minutes, until spinach is wilted. Stir in the za'tar, salt and pepper to taste, and remove from heat.
• Mix the vegetable mixture with the lentils, couscous, and feta. Stir gently until well combined. Serve topped with diced tomatoes and cucumber, and with yogurt-sumac sauce to taste.

Steps:

• In a heavy saucepan, saute onion in butter until tender.
• Add rice and orzo and cook, stirring, for 2 minutes.
• Add chicken broth and lemon juice and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
• Fluff pilaf up with fork and stir in chopped parsley.

Steps:

• Before you start have chicken broth cans opened and ready to pour.
• Melt butter in large sauce pan.
• Add rice and stir constantly until golden browned (Use Med-Hi Heat).
• Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).

Steps:

• NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS.
• TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
• QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); CHILL meatball mixture until very cold (40 degrees F).
• SHAPE meat mixture into six patties.
• PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling).
• PREHEAT oven to BROIL.
• BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED); BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven); REMOVE pan from oven; COVER patties with foil.
• MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest); CHILL before serving.
• WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through); SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS.
• SERVE and say, "OPA"!

Steps:

• Heat the oil in a medium size skillet over medium high heat. Add the bulgur and onion and sauté until both are translucent, about 5 minutes.
• Stir in the stock, (or vegetable stock, or a mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) bring it to a boil, then reduce the heat and cover the pan. Simmer until the bulgur is just tender and all the liquid is absorbed, 20 to 25 minutes. Add salt and pepper to taste, then cover and let sit for 5 minutes. Fluff with a fork and serve. Serves 4.
• NOTE: If you wish to increase the quantity, just remember that you need 1 1/2 times as much liquid as bulgur. Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock.
• The Olive and The Caper.