-
1
To Make Chicken Stock:.
-
2
In a large pot add the chicken, whole lemon, and 8 cups of water.
-
3
Cover, and bring to a boil.
-
4
Reduce heat, and cook for 1 hour, until the chicken is very tender.
-
5
Remove chicken from the pot, and set aside.
-
6
(Chicken can be frozen to use at another time).
-
7
Skim fat off stock.
-
8
When the stock cools sufficiently, strain into a bowl.
-
9
To Make Rice: (use 4.5 cups of the chicken stock).
-
10
Measure out 4 1/2 cups of the stock, and pour into a large pot.
-
11
Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
-
12
When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
-
13
When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
-
14
In The Meantime:.
-
15
In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
-
16
Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
-
17
When the sizzling stops (a few seconds), remove the cover, and stir briefly.
-
18
Remove from heat.
-
19
Allow to sit 5-10 minutes before serving.
-
20
The pilaf is supposed to be smooth and creamy, and slightly mushy.
-
21
To Prepare Other Rice Ingredients to add to rice once it is cooked:.
-
22
In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
-
23
Add the garlic, mint, and pepper.
-
24
Saute for about 2 more minutes.
-
25
Add spinach, lemon juice, tomatoes, dill, and tomatoes.
-
26
Cook for about 4 minutes.
-
27
Add to rice, and mix.
-
28
Just before serving add Feta cheese.
-
29
Note: Add more lemon, if needed at serving time.
