Greek-Style Rice Pilaf

• 1 Tbs. olive oil
• 1 onion, diced
• 1 tsp. minced garlic
• 3 cups cold cooked rice
• 1/4 cup water or vegetarian chicken stock, or more as needed
• Juice of 1 lemon
• 2 cups fresh or frozen green peas
• About 2 cups quartered artichoke hearts
• 2 tsp. dried oregano
• Salt and freshly ground black pepper to taste
• 2 7-inch-round pita breads, cut into sixths
• 4 oz. pitted kalamata olives
• 4 oz. crumbled feta cheese as garnish

1. Preheat oven to broil.
2. Heat oil in a large skillet over medium heat.
3. Add onion and garlic, and saute for 2 minutes, or until onion turns golden.
4. Add rice, breaking up clumps, water and lemon juice.
5. Stir until grains are coated with oil.
6. Reduce heat to medium-low.
7. Stir in peas, artichoke hearts, oregano, salt and pepper, and continue cooking until mixture is heated through.
8. Meanwhile, toast pita pieces in oven until crisp, for 1 to 11/2 minutes, taking care not to burn them.
9. Remove pita pieces from oven, and set them aside.
10. To serve, stir olives into rice mixture, scoop mixture onto serving platter or individual plates and garnish with feta cheese.
11. Stand 2 pita pieces, pointed ends down, in rice just before serving.

olive oil, onion, garlic, cold cooked rice, water, lemon, oregano, salt, pita breads, olives, feta cheese

Taken from www.vegetariantimes.com/recipe/greek-style-rice-pilaf/ (may not work)