📝 About This Recipe
A vibrant, kid-friendly twist on traditional Mediterranean flavors, this Greek rice bowl is bursting with bright lemon notes and savory herbs. We've added sweet green peas and mild, crumbly feta to create a balanced, colorful meal that even the pickiest eaters will adore. It’s a wholesome, one-pot wonder that brings the warmth of the Aegean coast straight to your family dinner table.
🥗 Ingredients
The Rice Base
- 1.5 cups Long-grain white rice (rinsed until water runs clear)
- 2 tablespoons Extra virgin olive oil (high quality)
- 1/2 cup Yellow onion (very finely diced)
- 2 pieces Garlic cloves (minced)
- 3 cups Low-sodium chicken or vegetable broth (warm)
Vegetables & Flavors
- 1 cup Frozen sweet peas (thawed)
- 1 teaspoon Dried oregano
- 1 tablespoon Lemon zest (from about 1 large lemon)
- 2 tablespoons Fresh lemon juice
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly ground)
Toppings & Garnish
- 1/2 cup Feta cheese (crumbled)
- 1/2 cup Cherry tomatoes (quartered)
- 2 tablespoons Fresh dill (finely chopped)
- 2 tablespoons Pine nuts (toasted)
👨🍳 Instructions
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1
Place the rice in a fine-mesh sieve and rinse under cold water for 1-2 minutes until the water runs clear. This removes excess starch for fluffier rice.
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2
In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the finely diced onion and cook for 4-5 minutes until translucent and soft.
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3
Stir in the minced garlic and dried oregano. Cook for just 60 seconds until fragrant, being careful not to let the garlic brown.
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4
Add the rinsed rice to the pan. Stir constantly for 2 minutes to 'toast' the grains; they should look slightly opaque and smell nutty.
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5
Pour in the warm broth, salt, and black pepper. Bring the mixture to a rolling boil.
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6
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-17 minutes.
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7
Quickly lift the lid, scatter the thawed peas over the top of the rice (do not stir!), and replace the lid immediately. Cook for 3 more minutes.
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8
Remove the pan from the heat. Let it sit, covered and undisturbed, for 5 minutes to allow the steam to finish cooking the grains.
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9
Remove the lid and fluff the rice gently with a fork. Stir in the lemon zest and fresh lemon juice.
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10
Gently fold in half of the crumbled feta and the fresh dill, leaving some for the final garnish.
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11
Transfer the rice to serving bowls. Top with quartered cherry tomatoes, the remaining feta, and toasted pine nuts.
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12
Serve warm, perhaps with an extra squeeze of lemon for those who like it extra zesty!
💡 Chef's Tips
Rinsing the rice is the secret to preventing a 'mushy' texture; don't skip this step. For extra creaminess, stir in a dollop of Greek yogurt just before serving. If your kids aren't fans of peas, finely chopped spinach or grated zucchini can be steamed on top of the rice instead. To toast pine nuts, place them in a dry pan over medium heat for 2-3 minutes, shaking constantly until golden. Always use low-sodium broth so you can control the saltiness, especially since feta is naturally salty.
🍽️ Serving Suggestions
Serve alongside grilled chicken souvlaki or lemon-herb shrimp skewers. Pair with a side of creamy Tzatziki sauce and warm, toasted pita bread. Add a side of sliced cucumbers and kalamata olives for a full 'mezze' experience. Complements a crisp green salad with a light vinaigrette perfectly. Serve with a glass of chilled sparkling water with a slice of lemon.