Greek Rice-Our Growing Edge

Today I’m happy to share a new food challenge I’m really excited about. I was invited to participate in the April Our Growing Edge challenge. The point of this challenge is to aim toward learning something new and enjoying a new food experience. No matter how big or small, as long as it’s a new experience, it’s absolutely welcome!

Here’s my new food experience-Greek Rice!

Greek Rice

Ingredients:

1 teaspoon olive oil
½ cup thinly chopped scallions
2 cloves of chopped garlic
1 cup white or basmati rice
2 cups water (you might need to add more toward the end)
1 tablespoon mixed fresh herbs I used home grown thyme, oregano, basil and rosemary.
Half of a lemon, squeezed.

Directions:
Heat up the olive oil in large pan over medium heat.

Add scallions and garlic and cook them until lightly browned.  Add rice, water, herbs, lemon juice.

Let it boil. Reduce to a simmer. Cover and cook for 40 minutes until the rice is soft. This is where you can add more water if you need to.

Fluff and serve with sliced lemon wedges, with crunchy chips or with a side of greek yogurt.

Add some more fresh herbs on top too.

Enjoy!

Ourgrowingedge

Here’s what Bunny Eats Design has to say about Our Growing Edge:

“Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort.”

This post is part of the monthly link up party called Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Nikki from Everyday Life Mother and Wife. Thanks for letting me be a part of this!

Photos: Andrea Nguyen

PrintBy Elizabeth Adan

Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.

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