Eosinophilic Esophagitis Friendly Greek Oregano Rice Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.7(21)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 cup long-grain white rice
- 2 tbsp garlic-infused olive oil
- 3 scallions, green tops only, thinly sliced (white parts discarded)
- 1 ¾ cups chicken broth
- 1 ½ tsp dried oregano
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Heat the garlic-infused olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed rice and cook, stirring frequently, until the grains turn opaque and smell lightly nutty, about 2–3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!