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Grammy’s Greek Rice (STOVETOP METHOD)

CarlyCarly pricco
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Makes 8 servings
total time:
30 min

Save this recipe 1
Save this recipe 1
Makes 8 servings
total time:
30 min


  • 2 c long-grain rice
  • 4 c chicken broth
  • 1/4 c butter
  • 1 medium onion, chopped
  • 1 t dried dill
  • 1 t dried mint
  • 2 T chopped fresh parsley
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • s&p, to taste
  • 1/4 c pine nuts
  • 2 T butter
  • 1/4 c golden raisins (optional)
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  • 1

    Prepare rice: Heat chicken broth to boiling and add rice. Reduce heat to simmer and cook for 20 minutes or until all liquid is absorbed. (Have lid on pot). Fluff with a fork when done.

  • 2

    While rice is cooking: Melt butter in medium skillet-add onion and saute until translucent. In seperate pan, brown pine nuts in 2 T butter. Set aside.

  • 3

    When rice is done, add dill, mint, parsley, garlic, onion/butter mixture, lemon juice, pine nuts and s&p. Reheat until warmed thru.

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