Low Iodine Greek Oregano Rice Pilaf
Total time40 min
Prep time10 min
Cook time25 min
4.7(21)
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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.
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