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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make Chicken Stock: | 2. In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender. | 3. Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time). | 4. Skim fat off stock. When the stock cools sufficiently, strain into a bowl. | 5. To Make Rice: (use 4.5 cups of the chicken stock). | 6. Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat. | 7. When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking. | 8. When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes. | 9. In The Meantime: | 10. In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles. | 11. Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter. | 12. When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat. | 13. Allow to sit 5-10 minutes before serving. | 14. The pilaf is supposed to be smooth and creamy, and slightly mushy. | 15. To Prepare Other Rice Ingredients to add to rice once it is cooked: | 16. In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened. | 17. Add the garlic, mint, and pepper. Saute for about 2 more minutes. | 18. Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes. | 19. Add to rice, and mix. | 20. Just before serving add Feta cheese. | 21. Note: Add more lemon, if needed at serving time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	4 1/2		cut	4345.2099	1.8359999999999999	348.6368	315.3847
water	6	cups		0.0	0.0	0.0	0.0
lemon	1		washed	1.2808	0.4116	0.0486	0.0132
hot water	8 1/2	cups		0.0	0.0	0.0	0.0
grain rice	4 1/2	cups		-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	3 -4		minced	0.0	0.0	0.0	0.0
mint	2	tablespoons	dried	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
baby spinach leaf	6	cups		-	-	-	-
lemon juice	5	tablespoons		16.775	5.2613	0.2669	0.183
rom tomato	3		diced	-	-	-	-
dill	3	tablespoons		60.39	10.9237	3.1639999999999997	2.8789
kalamata olive	15		diced	-	-	-	-
feta	1 -2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.