Nickel Allergy Friendly Greek Oregano Rice Pilaf

Total time40 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly Greek Oregano Rice Pilaf

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Ingredients

4 servings

1 cup long-grain white rice
2 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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3 scallions, green tops only, thinly sliced (white parts discarded)
1 ¾ cups chicken broth
1 ½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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