Wednesday, July 14, 2010

Greek Rice Pilaf

So I tried making a single meal portion of rice in my rice cooker and ended up with something that was a cross between soup and rice pudding, soo in order to avert any future epic fails, I’m collected recipes that use pre-cooked rice, so I can start getting rid of the containers full in the freezer.

Throw in some marinated chicken to make this a non-vegetarian meal…omit the tofu.


If you’re really planning ahead, which I’m incapable of, marinade the tofu overnight in a lemon, dijon and olive oil mixture to give it some flavour.


1 onion, chopped
3 cups cooked rice
1 pkg extra firm tofu, cubed 
1/4 cup water or broth
1/3 cup lemon juice
1 cup frozen peas
2 cups canned artichoke hearts, drained and quartered (can use the marinated ones for more flavour)
2 tsp dried oregano (or 1 tsp minced fresh if available)
1 tbsp minced fresh parsley
salt and pepper
3/4 cup pitted sliced kalamata olives
3/4 cup feta cheese


1.  Fry the tofu until lightly browned and set aside. 
2.  Fry the onion until soft and translucent.  Add the garlic, rice, water and lemon juice.  Stir until rice is coated with the liquid.  
3.  Reduce heat and stir in the peas, artichoke hearts, tofu, oregano, salt and pepper. 
4.  Crumble feta cheese on top when peas are cooked and pilaf is ready to serve.  

Leftovers are really good rolled in a pita.

Toughest Critic Rating:  8.2

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