Side
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup finely diced red onion (about 1/4 of a medium onion)
1 cup short or medium-grain rice
1 1/2 cup chicken broth
2 lemons, squeezed (or about 2 tablespoon lemon juice)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup quartered Kalamata olives
4 oz Feta (French!), crumbled
1/4 cup finely chopped flat-leaf (Italian) parsley
1. Heat oil in a medium saucepan over medium heat.
2. Add onion and garlic, cook and stir for about 1 minute until onions just begin to soften.
3. Add rice and stir frequently for about 2 minutes. Next add broth, lemon juice, salt and pepper.
4. Bring to a boil then reduce heat to very low, cover and simmer for 45-50 minutes or until water is absorbed. I'd check this at 45 minutes, if there is still a noticeable amount of liquid cover and cook for an additional 5 minutes. It shouldn't take more than 50 to cook completely. Let rest 10 minutes.
5. Add olives, Feta and parsley and stir until just incorporated, serve hot.