Greek Rice is, in fact, a Brazilian dish that is made with assorted vegetables, raisins, and sometimes cubed ham. It's a complete meal all by itself -- and can be served as a main dish or as a side for chicken.
4cupschicken broth (or vegetable broth, for a vegetarian version)
¾teaspoonsaltor more if necessary. Amount will vary depending on how salty the broth is
Ground black pepper to taste
1cupraisins
1cupcubed ham (for a vegetarian version, skip this ingredient)
½cupcorncooked
½cuppeascooked
¼cupgreen onionschopped
Instructions
To prepare Greek rice, heat the oil over medium heat in large pan and sauté both the the onion and carrots, stirring occasionally, until onion has softened (don't let brown). Add the garlic and cook for about 30-60 seconds, stirring constantly to not let brown. Add the rice, sauteeing for about 2 minutes (do not let brown). Add the broth and let come to a boil. Add salt and pepper, and stir. Reduce heat to medium-low and cover pan. Let rice cook for about 15 minutes or until al dente. Taste and adjust salt if necessary.
Fluff rice with a fork and mix in the raisins, ham, cooked corn and peas, and green onions. Serve Greek rice hot (sprinkled with grated Parmesan cheese on top, if desired) by itself as a main dish or as a side for chicken.
Recipe Notes
STORAGE: Greek rice can be refrigerated for up to 2-3 days. Cooled rice can be frozen in a ziploc bag for up to 3 months.
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