Tuesday, May 17, 2011

Grilled Greek Rice

Yesterday, I decided to give rice a try on the grill. And it all fell through the grates! Just kidding. I read on a random question/answer board that real greek restaurants cook their rice in the oven, and it got me thinking, "Hey, I want to make this rice am not going to turn on the oven when we're grilling!" And thus, I thought, why not barbecue it?

Doug loves rice, but I'm not the hugest fan, mainly because I never make it taste as good as it tastes in a restaurant. But I'll be honest--even the best rice doesn't give me a big thrill. Until yesterday! I made a "Doug fave": steak kabobs and rice. It was one of the best meals we've had in a while.

It's such a nice way to fix rice because it doesn't mess up a good pan on the stovetop or require precooking the rice with some butter for better flavor or texture. All in all, a great one dish side you can throw in a pan and forget about. You know, until you need to not forget about it and actually eat.

Here's what you'll need.

Grilled Greek Rice

Nonstick spray
2 c. chicken broth or 2 c. water and 2 chicken bouillon cubes, heated to almost hot
2 t. wooster sauce (Worchestershire?!)
1 1/2 t. dried oregano
1/2 t. garlic powder
Salt and pepper
1 t. dried parsley
1 1/2 t. olive oil
2 T. lemon juice
1 c. rice (if you're using brown, add a little more broth or water than I call for)

Spray a 11 3/4 x 7 12" glass casserole (or similar--whatever you have) with nonstick spray. Add broth, wooster, spices, oil, and rice. Give it a gentle stir to combine well and cover tightly with foil--you don't want to release the moisture. Reserve your lemon juice for a bit later in the cooking process.

Meanwhile, get your grill nice and hot. We use charcoal, so I let the coals warm up for about 30 minutes before putting this on. (Note: I have no idea how this would work on a gas grill, so proceed cautiously unless this sounds like a good idea for a gas grill! :)) Place covered pan on grill rack. Set timer for about 25 minutes, and then check the rice.

At this point, depending on how tightly you covered it and how hot your fire is, it may be done, or it may still be al dente. Add your lemon juice now, and a little extra water if your rice still seems too hard. Cover tightly again. Check in another 10-15 minutes.

When your rice is done, fluff it with a spoon or fork and take it off the heat. You could toss a little feta in to serve it if that sounds good. We didn't this time but want to try it next time. This rice is so easy, delicious, and lemony, and while it sits to rest, you can grill your chicken, steak, shrimp, or whatever else you want to grill along with it. We both thought this was the best rice we've had...period! And no starchy, messy pan scrubbing like we'd have after stove cooking.


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