Greek Rice Recipe

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup finely diced red onion (about 1/4 of a medium onion)
• 1 cup short or medium-grain rice
• 1 1/2 cup chicken broth
• 2 lemons, squeezed (or about 2 tablespoon lemon juice)
• A 1/4 teaspoon salt
• A 1/4 teaspoon pepper
• 1/3 cup quartered Kalamata olives
• 4 oz Feta (French!), crumbled
• 1/4 cup finely chopped flat-leaf (Italian) parsley

1. Heat oil in a medium saucepan over medium heat.
2. Add onion and garlic, cook and stir for about 1 minute until onions just begin to soften.
3. Add rice and stir frequently for about 2 minutes.
4. Next add broth, lemon juice, salt and pepper.
5. Bring to a boil then reduce heat to very low, cover and simmer for 15-20 minutes or until water is absorbed.
6. I'd check this at 15 minutes, if there is still a noticeable amount of liquid cover and cook for an additional 5 minutes.
7. It shouldn't take more than 20 to cook completely.
8. Add olives, Feta and parsley and stir until just incorporated, serve hot.

olive oil, clove garlic, red onion, short, chicken broth, lemons, salt, pepper, olives, flatleaf

Taken from cookeatshare.com/recipes/greek-rice-4487 (may not work)