Greek Style Lemon Rice Pilaf

This is one of my favourite go to, delicious one pot easy cooks for all the family and great for introducing savoury flavours for your baby

Adults and toddlers- serve as is

For Baby- puree with a little extra stock or water to thin the puree

🥛🌰 Optional Allergens- dairy, tree nuts

Ingredients

• 2 tbsp olive oil (or use macadamia oil for a more nutty buttery flavour )

• 1 garlic clove finely chopped

• ½ red onion finely chopped

• 1 ½ cups basmati or jasmine rice

• 1 ½ cups chicken broth

• 1 cup water

• Zest of 1 lemon

• ½ cup lemon juice

• ½ cup finely chopped parsley

• 2 tbsp fresh tarragon (can use fresh dill, mint or oregano instead)

• ½ cup feta cheese crumbled (optional)

• Salt and pepper

🚰 Rinse rice thoroughly in a sieve to remove excess starches and drain. (this helps make the rice fluffy when cooked)

🔥 Heat the oil in a medium saucepan over low heat. Add the onion and garlic and let sweat on low heat for 5 minutes or until soft. Add the rice and cook, stirring regularly, for about 2 minutes or until coated with oil and lightly toasted. Add the water and chicken broth and stir. Increase the heat to high and bring to the boil. Once boiling, reduce the heat to low again, cover and simmer for 12- 15 minutes, or until all the liquid has been absorbed.

🌿 Remove from the heat and add the lemon zest, fresh herbs, lemon juice. Stir through and allow to rest, covered, for 5 minutes. This gives the rice time to absorb any further liquid. Stir through feta if using just before serving.

Serve as is or with fresh grilled sardines, Greek style meatballs, lamb or chicken.

Store in an airtight container in the refrigerator for up to 2 days.