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Greek Rice Pilaf (Kritharaki Me Rize)

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Greek Rice Pilaf, or Kritharaki Me Rize, combines fluffy long-grain rice with golden toasted orzo, onion, garlic, herbs, and savory broth. Fresh lemon and parsley give this comforting side dish a bright Mediterranean finish.

Ingredients

  • 1 cup long-grain white rice
  • 1/2 cup orzo pasta
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 1/2 cups chicken or vegetable broth
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon butter, optional
  • Crumbled feta cheese, optional

Instructions

  1. Place the rice in a fine-mesh strainer and rinse under cool running water until the water becomes mostly clear. Drain thoroughly.
  2. Melt the butter with the olive oil in a medium saucepan over medium heat.
  3. Add the orzo and cook for 3–4 minutes, stirring frequently, until lightly golden and fragrant.
  4. Add the diced onion and cook for another 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds.
  5. Add the drained rice and stir with the toasted orzo, onion, and butter for about 1 minute to lightly coat the grains.
  6. Pour in the broth and add the salt, black pepper, oregano, and bay leaf. Stir once and bring to a gentle boil.
  7. Reduce the heat to low and cover the saucepan tightly. Cook for 15–18 minutes without repeatedly removing the lid, until the liquid is absorbed and the rice is tender.
  8. Remove the saucepan from the heat and leave it covered for 10 minutes to allow the pilaf to rest.
  9. Remove the bay leaf and gently fluff the rice and orzo with a fork.
  10. Stir in the lemon juice, optional lemon zest, parsley, and optional additional tablespoon of butter.
  11. Taste and adjust the salt, black pepper, or lemon juice as needed. Serve warm with optional crumbled feta.

Notes

  • Use chicken broth and the optional extra butter for a richer, more savory pilaf.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • For stronger citrus flavor, increase the lemon zest rather than adding excessive lemon juice.
  • Frozen peas can be added during the final few minutes of cooking for extra color and sweetness.
  • For a spinach variation, fold chopped baby spinach into the hot cooked pilaf and allow the residual heat to wilt it.
  • Crumbled feta, chopped dill, toasted pine nuts, or sliced almonds can be added for a more substantial Mediterranean-style side.
  • Finely diced carrots or bell peppers can be sautéed with the onion for additional vegetables.
  • Store cooled pilaf promptly in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat with a small splash of broth or water until thoroughly hot.
  • Freeze cooled pilaf in a freezer-safe container for up to 2–3 months.

Nutrition

Find it online: https://thefamilycooking.com/greek-rice-pilaf-kritharaki-me-rize/